CREAM CHEESE GRITS SOUFFLE WITH CARNITAS
MAJOR KEY: So, basically the idea of a souffle is that it holds its "puffy" height when presented. That being said, you'll want to bake these and serve them immediately if you use an individual ramekin to present them. The "height" on them will fall if left sitting for too long.
INGREDIENTS
- 1 cup grated cheese (your favorite melting cheese, I like cheddar and Manchego)
- 1 cup old fashioned grits
- 3 cups milk
- 1 cup vegetable stock
- 2 tbsps Tastic Spice original*, plus more to taste
- 1 tsp paprika
- 1 tsp dried basil
- 4 ounces butter
- 2 oz. softened cream cheese
- 4 eggs, separated
- Carnitas to add on top (optional)
DIRECTIONS
- Preheat oven to 375 degrees.
- Grease a 2 quart souffle dish (or small individual ramekins - it should fill 6 to 8 of them) well and sprinkle 2 tablespoons of the cheese around the sides and bottom of the dish.
- Cook the grits in the milk and stock with the Tastic until done. Add the basil paprika, butter, cheese, cream cheese and egg yolks to the grits. Stir well and let cool.
- Whip the egg whites until stiff and carefully fold into the grits mixture. Pour into the prepared souffle dish and bake for 20 to 30 minutes.
- Top with carnitas and dig in!
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