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Craig Claiborne

Grits and Cheese Soufflé

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Preparation info
  • Yield:

    6

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 cup quick-cooking or regular grits
  • 2 cups milk
  • 2 cups

Method

  1. Generously butter a 2-quart soufflé dish and place it in the freezer until ready to use.
  2. Cook the grits in the milk and water according to package directions. Add salt to taste.
  3. As the grits cook, preheat the oven to

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