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Roasted Garlic & Cheese Grits Souffle

Roasted Garlic & Cheese Grits Souffle recipe
photo by:kraft
20 min
1 hr 35 min
8 servings
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What You Need

head  garlic
tsp.  olive oil
tsp.  butter, softened
Tbsp.  KRAFT Grated Parmesan Cheese
cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth
cup  quick-cooking grits
oz.  VELVEETA®, cut into 1/2-inch cubes
Tbsp.  butter
tsp.  ground red pepper (cayenne)
 egg yolks
 egg whites

Make It

HEAT oven to 350°F.

CUT 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.

BRING broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.

SLIP roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.

BAKE 40 to 45 min. or until top is golden brown and center is set. Serve immediately.

Kraft Kitchens Tips

Make Ahead
Garlic can be roasted in advance. Cool, then wrap in foil and refrigerate up to 24 hours. Slip garlic cloves from the skins just before using as directed.
Make it Easier
Prepare as directed, substituting 2 beaten whole eggs for the 2 yolks and 3 whites. Stir into grits mixture once VELVEETA is melted. Spoon into prepared dish and bake as directed. While the souffle will not be as light and fluffy, you'll find it to be just as delicious.
Substitute a straight-sided casserole for the souffle dish.
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