Cheese Garlic Grits Soufflé
PREP TIME: 30 Minutes

While Basic Boiled Grits are perfect in their simplicity for breakfast, at bigger meals Cheese Grits are more likely to appear. Adding cheese is the first "company" thing we do to grits when it’s time to show off a little. Grits and garlic have an ancient affinity in the South. Cooks who wouldn’t use garlic in any other form have been slipping a bit into Cheese Grits for years. Many cooks slip in a lot more garlic by roasting it first and often refer to it as their "secret ingredient." Cheese Grits Soufflé is usually served as a brunch or luncheon dish and is very much like a sharply flavored spoonbread.


  • 1 recipe Basic Boiled Grits, made with half water and half milk
  • 1 large clove garlic, crushed through a garlic press
  • 1/2 teaspoon ground white pepper
  • Dash of Tabasco sauce, or to taste
  • Dash of Worcestershire sauce, or to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 4 large eggs, separated

Prepare the grits. When they are fully cooked, stir in the garlic, pepper, sauces and cheeses. Let cool slightly. Preheat the oven to 350 degrees F. Butter a deep 2-quart baking dish. Beat the egg yolks lightly with a fork and stir them into the grits. Whip the egg whites until soft peaks form and fold them into the grits. Pour the batter into the prepared baking dish and bake until lightly browned and well puffed, about 30 minutes.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295