Corn Grits – Soufflé with Cheese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- ml 1,500 water
- 1 teaspoon salt
- 240 g corn rits (polenta)
- 2 egg (s)
- 190 g cheddar cheese, rated
- 2 tablespoon butter
- 0.5 teaspoon ½ Tabasco, or to taste
- Salt and pepper, black from the mill
- Paprika powder
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Spread butter on a soufflé or baking pan (2 liters). Bring the water to the boil with the teaspoon of salt in a large saucepan. Slowly trickle in the corn grits.
- Turn the stove down to a low temperature and cover and let the semolina cook until it becomes thick for about 20 minutes. Stir every now and then.
- Whisk the eggs in a small bowl. Remove 200 g of the corn grits and stir into the eggs. Stir this mass together with the cheese, butter and tabasco into the remaining semolina. Season to taste with salt and pepper. Stir until the cheese and butter have melted.
- Pour the mixture into the mold and dust with paprika powder. Bake the soufflé for about 45 minutes, until it is cooked on the inside and a nice brown crust has formed on the top.
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