I love breakfast; therefore, I love weekends.
I love being able to sleep in, lazily make my way to the kitchen, start some coffee, and ponder what to make for breakfast.
I especially love when I can be a bit indulgent and fancy about it.
This morning, I decided to make myself something a little special. It took awhile, which makes it perfect for a very lazy, very slow weekend morning.
Grits, Cheese, and Onion Souffle (adapted from Bon Appetite 2008)
I cut this recipe down to feed one, and altered it a bit to make it a bit healthier and to prevent an extra trip to the store. It was delicious.
1/3 tbsp butter
1/3 cup chopped red onion
1/3 cup + 1 tbsp 2% milk, divided
1/8 tsp salt
2 tbsp grits
1 egg, separated
1 green onion, chopped
3/4 oz cheese (I used sharp cheddar), divided
Preheat oven to 425F. Spray one 1 1/4-cup ramekin with cooking spray. Melt butter in a small saucepan over medium heat. Add onion; saute for 3 mins. Mix in 1/3 cup of the milk and salt, then add grits; bring to a simmer. Reduce heat to low, cover, and cook until thick (about 5 mins).
Meanwhile, whisk remaining 1 tbsp milk and egg yolk together. Remove grits from heat, then stir in yolk mixture, then green onions and about 3/4 of the cheese. Beat egg white in a small bowl until stiff but not dry. Fold into grits in 3 additions. Pour the mixture into the ramekin and top with remaining cheese.
Bake for about 18 mins until puffed and brown on top.
One serving = 7 pointsplus.