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Fallen Grits Souffles with Tomatoes and Goat Cheese

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Fallen Grits Souffles with Tomatoes and Goat Cheese

Fallen Grits Souffles with Tomatoes and Goat Cheese

amanda

Equipment

  • - Stand Mixer

  • - High-Speed Blender

  • - Digital Kitchen Scale

  • - Heavy Duty Mixing Bowl

  • - Soufflé Ramekins

  • - Stainless Steel Whisk

  • - Instant Read Thermometer

  • - Oven Thermometer

  • - Spatula Set (Heat Resistant)

  • - Oven Mitts

Ingredients

  • 4 cups whole milk

  • 1 medium onion, chopped

  • 4 garlic cloves, sliced

  • 2 bay leaves

  • 1 1/2 teaspoons coarse kosher salt

  • 1 cup instant grits

  • 2 tablespoons butter

  • 5 large eggs, separated

  • 2 cups cherry tomatoes, quartered

  • 1/4 cup extra-virgin olive oil

  • Shaved aged goat cheese

Instructions

1

Instruction 1

Preheat oven to 375°F. Generously butter eight 1-cup soufflé dishes or custard cups. Combine first 4 ingredients in large saucepan. Bring just to simmer; remove from heat and let steep 10 minutes. Strain; return milk to pan. Add salt; bring to boil. Gradually stir in grits and cook over medium heat until mixture is thick and grits are tender, stirring constantly, about 5 minutes. Mix in butter. Season with black pepper. Stir in egg yolks. Cool slightly.
2

Instruction 2

Beat egg whites in large bowl until stiff but not dry. Fold whites into grits in 2 additions. Divide mixture among prepared dishes. Place dishes in large roasting pan. Add enough hot water to pan to come halfway up sides of dishes.
3

Instruction 3

Bake soufflés until tops are puffed and beginning to brown and center is set, about 30 minutes.
4

Instruction 4

Combine tomatoes and oil in medium bowl. Season with salt and pepper.
5

Instruction 5

Invert each warm soufflé into shallow bowl. Spoon tomatoes atop soufflés. Top with shaved goat cheese and serve immediately.
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