grits, cheese and onion souffles

Opinions vary among food bloggers on whether it’s worth publishing the recipes we didn’t like. Some people feel that the point of their blog is to share recipes, and there’s no point offering one to your readers that you don’t recommend. Others have a blog simply to keep a log of what they’ve cooked, good or bad. For the most part, I feel that as long as I’m offering some useful information, it’s worth having in my blog. This recipe was in a recent issue of Bon Appetit, so people may be planning on making it, and my review could be useful to them.

Also, I made grits soufflés. Something as unusual as grits soufflé deserves a blog entry, even if it didn’t knock my socks off.

It was just too…eggy. It’s probably my fault; I think I was expecting the grits to give the soufflés more structure. I always think cheese soufflé is too eggy too, so maybe I just don’t really like soufflé. Except that I have no problem with the chocolate soufflés that I’ve made.

The reviews for this recipe are much more positive than I would expect based on my experience. It seems like a lot of the reviewers added more cheese, some almost doubling the original amount. In general, more cheese = good, so maybe that would have helped. I don’t know. I haven’t given up on savory soufflés yet, but I’m starting to have my doubts about them.

Grits, Cheese, and Onion Soufflés (from Bon Appétit June 2008)

Makes 4 main-course servings

2 tablespoons (¼ stick) butter
¾ cup chopped onion
¾ cup chopped leek
1½ cups whole milk, divided
½ teaspoon salt
⅓ cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

Preheat oven to 425°F. Butter four 1¼-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1¼ cups whole milk and ½ teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.

Meanwhile, whisk remaining ¼ cup milk and yolks in small bowl to blend.

Remove grits from heat. Stir in yolk mixture, then green onions and ¾ cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with ¼ cup cheese.

Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.


  1. Darn. When I saw the title, I had such high hopes!

  2. I wonder if the structure could withstand a bit more grits, or if regular (i.e., not quick-cooking) grits would make the cornmeal a little more present? it does sound awfully good.

    I’m with you – good and bad reviews are helpful!

  3. Would it ease the blow if I said they looked really, really good? 🙂 Maybe you don’t like the eggy taste: I actually don’t see the appeal of souffles too. ‘Cept the chocolate ones 🙂

  4. I have to admit, I really liked these souffles! I may have used more cheese than specified, and I added fresh corn. And, I really like eggs too. Sorry they weren’t as delightful for you!

  5. Natasha says:

    The same thing happened to me with a souffle I made. I got the recipe of the internet but I might as well have made an omlette for the result I had.


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