Cheese Grits Souffle with Mushroom Gravy Recipe | Yummly
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Cheese Grits Souffle with Mushroom Gravy

INGRIDSTEVENS
21Ingredients
55Minutes
360Calories
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Description

Southern Living

Ingredients

US|METRIC
6 SERVINGS
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper (freshly)
  • 1 1/2 cups stone ground grits (uncooked)
  • 2 cups gruyère cheese (shredded)
  • 6 large eggs (separated)
  • 1/4 teaspoon cream of tartar
  • vegetable cooking spray
  • gravy (Mushroom)
  • 1/2 cup shallots (chopped)
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 8 ounces baby portobello mushrooms (sliced)
  • 1/2 teaspoon kosher salt
  • 1/4 cup dry sherry
  • 3 cups vegetable broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon ground black pepper (freshly)
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    Directions

    1. Preheat oven to 400°. Melt butter in a large saucepan over medium heat; add garlic, and sauté 1 minute. Stir in salt, pepper, and 6 cups water. Increase heat to medium-high, and bring to a boil. Gradually whisk in grits. Reduce heat to low, and simmer, whisking often, 15 minutes or until thickened. Remove from heat; add cheese, and whisk until melted.
    2. Whisk egg yolks until thick and pale. Gradually whisk about 1 cup of hot grits mixture into yolks; whisk yolk mixture into remaining hot grits mixture.
    3. Beat egg whites and cream of tartar in a large bowl at high speed with an electric mixer until stiff peaks form. Fold one-fourth of egg whites into grits mixture. Fold grits mixture into remaining egg whites, and pour into a greased (with cooking spray) and floured 3-qt. baking dish.
    4. Bake at 400° for 40 to 45 minutes or until puffed and golden brown. Serve immediately with Mushroom Gravy.
    5. Mushroom Gravy: Sauté shallots and garlic in hot oil in a medium nonstick skillet over medium-high heat 1 minute. Add mushrooms and 1/4 tsp. salt; sauté 5 to 6 minutes or until tender. Add sherry; cook, stirring occasionally, 30 to 45 seconds or until liquid is reduced to about 2 Tbsp. Stir in broth and remaining 1/4 tsp. salt. Bring mixture to a boil, and boil about 10 minutes or until mixture is reduced to about 1 1/2 cups. Whisk together flour and 2 Tbsp. water in a small bowl until smooth. Whisk flour mixture into mushroom mixture. Reduce heat to medium, and simmer, whisking occasionally, 2 minutes or until slightly thickened. Remove from heat; stir in butter, 1 Tbsp. at a time, until butter melts. Stir in thyme and pepper. Serve immediately, or cool completely, and refrigerate up to 2 days. Heat in a saucepan over low heat.

    NutritionView More

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    360Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories360Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol270mg90%
    Sodium1430mg60%
    Potassium330mg9%
    Protein20g39%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber<1g2%
    Sugars3g6%
    Vitamin A25%
    Vitamin C4%
    Calcium40%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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