Hominy Grits Soufflé

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This classic hominy grits soufflé is an elegant twist on a traditional southern staple, offering a light and airy texture that feels truly indulgent. By combining the substantial, earthy flavour of white hominy grits with whisked egg whites, you create a vegetarian dish that is both comforting and sophisticated. The contrast between the golden, crisp exterior and the delicate, cloud-like centre makes it a standout addition to any table.

Ideal as a refined side dish or a satisfying vegetarian main, this recipe relies on simple, high-quality ingredients like whole milk and unsalted butter. It is particularly well-suited for a weekend brunch or as a seasonal accompaniment to roasted vegetables. Serve it immediately from the oven while it is beautifully puffed for maximum visual appeal and the best possible texture.

Ingredients for Hominy Grits Soufflé

180ml white hominy grits (not quick-cooking)
240ml kokande vatten
475 ml helmjölk
1 tesked salt
1/2 stick (60g ) unsalted butter, melted
4 large egg yolks, lightly beaten
6 large egg whites

How to make Hominy Grits Soufflé

Preheat oven to 177°C.

Whisk grits into boiling water in a metal bowl, then set bowl over a saucepan of simmering water. Cook, stirring constantly, 2 minutes.

Stir in 240ml milk and 3/4 teaspoons salt and cook, stirring constantly, 15 minutes. Grits will be very thick.

Remove bowl from heat and stir in remaining cup milk and butter. Return bowl to simmering water and cook, stirring, until smooth and heated through, about 2 minutes.

Remove bowl from heat and whisk in yolks, then cool to lukewarm.

Beat egg whites with remaining 1/4 teaspoons salt using an electric mixer until they just hold stiff peaks, then fold into grits gently but thoroughly.

Turn mixture into a buttered 2 1/2- to 3-quart baking dish and bake in middle of oven until browned and puffed, 40 to 45 minutes.

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