Cheese Grits Souffle
Gruyere cheese and smoked paprika elevate the flavor of classic cheese grits.
Make This Recipe
- 1 1/2 cups chicken stock
- 1/2 cup uncooked quick-cooking grits
- 3 ounces (3/4 cup) shredded Gruyere cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup Land O Lakes® Unsalted Butter
- 1/3 cupmilk
- 2 Eggland's Best Eggs (large)
- Grated Parmesan cheese
- Smoked paprika
Heat oven to 350°F. Butter insides of six (6-ounce) ramekins; place onto baking sheet. Set aside.
Place chicken stock and grits into 3-quart saucepan; cook over medium heat, stirring occasionally, 5-7 minutes or until liquid is absorbed and grits are creamy. Remove from heat.
Add cheeses and butter; stir until well mixed.
Place milk and eggs into bowl; beat with whisk. Stir egg mixture into grits.
Spoon 1/2 cup mixture into each prepared ramekin. Sprinkle tops with Parmesan cheese and paprika.
Bake 30-35 minutes or until tops are golden brown and toothpick inserted into center comes out clean.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||9 g|