Overnight Grits Souffle
Elevate your breakfast or brunch game with this rich and airy Overnight Grits Soufflé, a Southern-inspired dish that combines the creamy goodness of stone-ground grits with the luxurious texture of a classic soufflé. Prepared the night before, this recipe is perfect for entertaining or simplified morning meals. Infused with sharp cheddar and Parmesan, a hint of garlic, and folded with whipped egg whites, this dish emerges golden and irresistibly fluffy from the oven. Topped with a dusting of paprika for added flair, it’s a show-stopping centerpiece that pairs beautifully with fresh fruit, crispy bacon, or a light salad. Easy preparation meets elegant flavor—this make-ahead grits soufflé is comfort food at its finest!
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 3 cups whole milk
- 1 cup water
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 4 large eggs, separated
- 0.5 teaspoon garlic powder
- 0.25 teaspoon freshly ground black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 1 as needed nonstick cooking spray
Instructions
In a medium saucepan, combine the milk, water, and kosher salt. Bring the mixture to a gentle boil over medium heat.
Gradually whisk in the stone-ground grits, ensuring no lumps form. Reduce the heat to low and cook, stirring frequently, for 20-25 minutes, or until the grits are thickened and creamy.
Remove the saucepan from the heat and stir in the butter, cheddar cheese, Parmesan cheese, garlic powder, and black pepper. Mix until the cheeses and butter melt completely. Allow the mixture to cool for about 10 minutes.
While the grits cool, grease a 2-quart baking dish with nonstick cooking spray.
Separate the egg yolks and whites. Lightly beat the yolks, then stir them into the slightly cooled grits mixture until well combined.
In a clean and dry bowl, use an electric mixer to beat the egg whites until stiff peaks form.
Gently fold the egg whites into the grits mixture in three additions, being careful not to deflate the whites. Fold until no streaks of white remain.
Pour the grits mixture into the prepared baking dish. Cover the dish tightly with plastic wrap and refrigerate overnight.
The next morning, preheat your oven to 350°F (175°C). Remove the plastic wrap from the dish. If desired, sprinkle a bit of paprika on top for color.
Bake the souffle in the preheated oven for 35-45 minutes, or until puffed, golden, and set in the center.
Allow the souffle to rest for 5 minutes before serving warm.
Nutrition Facts
Calories |
2165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 191.7 g | 70% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 35.3 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 2185 mg | 168% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1463 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
