I discovered this souffle as a result of messing up a pie crust. It was originally meant to be the filling of a pie. Having no crust, I decided to bake the filling on its own and I was extremely happy with the result. I had a couple other people try it to make sure I wasn't just mentally compensating for my failed pie. They agreed that it was unique and delicious. I hope you'll agree to. (Recipe prepared and photographed in October 2013.)





How To Make Mini Sweet Grits Souffles

In a small sauce pan, bring 3/4 cup water to a boil. Slowly stir in the grits. Reduce heat to a simmer and cook for 5 minutes stirring occasionally. Turn off the heat and add butter. Stir slowly until butter is melted and well-combined. Allow mixture to cool to room temperature.

Preheat oven to 375 degrees. Lightly butter the inside of six small (6 ounce) ramekins or four 6 x 3-1/2-inch mini loaf pans.*

In a medium bowl, lightly beat the eggs. Add the sugar, flour, milk, vanilla and nutmeg. Beat until well-combined.

Stir the egg mixture into the cooled grits. Transfer to greased ramekins or mini-loaf pans.

Bake at 375 degrees for 30 minutes until the tops are lightly browned and the souffles are puffed up.

Let cool for 10 minutes. Serve warm.





Cooking Notes:

You can also use a muffin tin and make 4 to 6 mini-souffles depending on how full you fill the cups.

If you'd like this souffle to act as a pie filling, simply pour the combined mixture into a 9-inch store-bought pie crust and bake about 35 minutes until golden brown and set.






A new way to enjoy an old Southern favorite. Makes 4 to 6 servings depending on the baking dishes you use.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From Bibi

Rating (out of 5):

Very nice dessert. Sweet and soft with slight texture from grits. Tastes great cold also. I was tempted to eat more.

Comment submitted: 1/30/2019 (#20713)



From Lance W.

Rating (out of 5):

It's super sweet and maybe more appropriate for dessert than for breakfast, but it was very, very good topped with raspberry jam.

Comment submitted: 11/6/2013 (#17123)

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