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Grits, Cheese, and Onion Soufflés

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These individual cheese and onion grits soufflés offer a sophisticated twist on classic Southern comfort food. By combining the earthy texture of quick-cooking grits with the sharp, melted richness of Monterey Jack cheese, this recipe creates a starter that is both impressively light and deeply satisfying. The addition of sautéed leeks and spring onions provides a delicate sweetness that balances the gentle heat from the pepper-infused cheese, resulting in a beautifully golden crust and a soft, airy centre.

As a versatile vegetarian dish, these soufflés are perfect for a weekend brunch or as an elegant first course for a dinner party. While soufflés have a reputation for being temperamental, the grit base provides extra stability, making this a reliable choice for home cooks. Serve them immediately from the oven alongside a crisp, dressed green salad to complement the savoury flavours.

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Ingredients for Grits, Cheese, and Onion Soufflés

  • 2 tablespoons (1/4 stick) butter

  • 170g chopped onion

  • 180ml chopped leek

  • 350ml whole milk, divided

  • 1/2 teaspoons salt

  • 80ml quick-cooking grits

  • 4 large eggs, separated

  • 3 spring onions, chopped

  • 120g (packed) grated hot pepper Monterey Jack cheese (about 110g ), divided

How to make Grits, Cheese, and Onion Soufflés

Preheat oven to 218°C. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 300ml whole milk and 1/2 teaspoons salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.

Meanwhile, whisk remaining 60ml milk and yolks in small bowl to blend.

Remove grits from heat. Stir in yolk mixture, then spring onions and 90g 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 30g cheese.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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