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Fallen Grits Souffles with Tomatoes and Goat Cheese

Fallen Grits Souffles with Tomatoes and Goat Cheese

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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These elegant fallen grits soufflés offer a sophisticated twist on classic comfort food, combining the creamy texture of stone-ground maize with the lightness of a traditional bake. Infused with aromatic garlic, onion and bay, the soufflés develop a deep, savoury base that perfectly complements the sharp, tangy notes of aged goat’s cheese. The contrast between the warm, soft centre and the vibrant, fresh tomato dressing makes this a stand-out dish for any season.

As a vegetarian starter or a light lunch, this recipe is surprisingly approachable despite its impressive appearance. By baking the soufflés in a bain-marie, you ensure a delicate, even rise and a melt-in-the-mouth consistency. Serve these immediately while they are still warm to enjoy the beautiful interplay of the chilled oil-dressed tomatoes against the golden, puffed soufflé base.

Ingredients for Fallen Grits Souffles with Tomatoes and Goat Cheese

950 ml de leche entera
1 cebolla mediana, picada
4 dientes de ajo, en rodajas
2 hojas de laurel
1 1/2 cucharaditas de sal kosher gruesa
230g instant grits
2 cucharadas de mantequilla
5 large eggs, separated
300g cherry tomatoes, quartered
60ml de aceite de oliva virgen extra
Shaved aged goat cheese

How to make Fallen Grits Souffles with Tomatoes and Goat Cheese

Preheat oven to 191°C. 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.

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.

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

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

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

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.