Don’t be fooled into thinking all soufflés are fussy affairs only for experienced cooks. This simple version uses whole eggs and grits to lend texture without being dense. It’s sure to impress dinner guests, and is a perfect mate for a pot roast or a simple green salad.
What to buy: Dry Jack has been aged for about 10 months, giving it a nutty, sharp flavor. If you can’t find it, you can substitute aged cheddar, aged Gouda, or aged Manchego.
- Yield: 6 to 8 servings
- Difficulty: Easy
- Total: 1 hr 5 mins
- Active: 20 mins
- 4 cups whole milk
- 1 cup quick-cooking grits (not instant)
- 8 ounces shredded dry Jack cheese (about 3 cups)
- 1/2 cup thinly sliced scallions
- 6 tablespoons unsalted butter (3/4 stick), cut into small pieces
- 2 teaspoons kosher salt
- 6 large eggs
- Heat the oven to 350°F and arrange a rack in the middle. Coat a 2-quart soufflé dish or a deep baking dish with butter and set aside.
- Place milk in a large saucepan over medium-high heat and bring to a boil. Add grits and whisk to combine. Reduce heat to low and whisk until thickened, about 10 minutes.
- Remove from heat and add cheese, scallions, butter, and salt, stirring until all ingredients are completely incorporated and butter is melted. Season with freshly ground black pepper. Add eggs and stir until thoroughly incorporated.
- Pour into the prepared dish and bake until puffed and golden, about 45 minutes.