Belvedere grits souffle with mushrooms recipe
Belvedere Grits Souffle with Mushrooms recipe
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- 1 quart milk
- 1 cup quick-cooking grits
- 1/2 cup butter
- 3 cups shredded Jarlsberg cheese
- 1-1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 6 well-beaten eggs
- 1/2 pound mushrooms
- 1/2 cup chopped scallions or shallots
Bring milk to boil and stir in grits. Cook at low heat for 3 to 4 minutes. Remove from heat and add butter, salt, pepper and cheese. This can be made the night before. Saute the mushrooms and scallions in a pan sprayed lightly with vegetable oil. Place in bottom of greased oven-proof casserole dish. Add eggs to grits mixture and gently pour over mushrooms. Bake uncovered at 350 degrees for one hour and ten minutes.
For half of the recipe, bake for 45 minutes.
Reference: Belvedere grits souffle with mushrooms recipe
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