Chef John Folse's Spinach and Three Cheese Grits Souffle - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Spinach and Three Cheese Grits Souffle

Spinach and Three Cheese Grits Soufflé

Prep Time: 1 Hour
Yields: 16 Servings

Comment: The holiday season is a great time to treat yourself to a new and interesting recipe. We have created this wonderful, creamy grits soufflé that would be a wonderful dish at a holiday breakfast or brunch. Try mixing diced red bell peppers into the grits to give the soufflé special holiday flair.

Ingredients:

  • 3 cups old fashioned grits, not instant
  • 1 (10-ounce) box chopped frozen spinach
  • 1 ½ cups shredded Monterey Jack cheese
  • 1 cup shredded White Cheddar
  • ¼ cup shredded Parmesan cheese
  • 8 cups water
  • 5 tbsps butter
  • 1 tsp minced garlic
  • 6 large eggs
  • salt and pepper to taste
  • 1 tbsp melted butter

Method:
Preheat the oven to 350°F. Butter two 9-inch springform pans or coat with vegetable spray. In a medium saucepot, bring water to a boil with a large pinch of salt. Whisk in the grits. Cover and simmer over low heat, whisking often, for 15–20 minutes. Transfer the grits to a large mixing bowl. In a large skillet, melt butter over medium heat. Add spinach and garlic and sauté for 3–5 minutes. Do not scorch. Blend Monterey Jack, Cheddar and spinach mixture into grits. Season with salt and pepper. Add eggs and blend well. Pour half of the mixture into each of the prepared pans. Sprinkle the soufflés with Parmesan cheese and melted butter. Bake for about 40 minutes or until golden brown. Let cool in the pans for 15 minutes. Remove the rings. Cut the soufflés into wedges and serve with Spanish style grillades or your favorite breakfast dish.