Grits Souffle’s with Tomato and Roasted Red Pepper Coulis
I adapted this recipe from one found in Vegetarian Times magazine. My ramekin dishes are half the size requested, so I halfed the recipe and changed some items out for healthier options. They were the perfect size paired with a fake chicken breast (1 point) and steamed asparagus (1 point). They had so much great flavor, I can only imagine how they’d taste with the full fat items and the gouda cheese that was originally used. The Coulis did not call for roasted red pepper, but it was a great addition.
Souffle’ :
To be used in 5 4-oz ramekin dishes. Double recipe if you have 8 oz dishes
½ cup grits
1 ½ cups fat free milk
1 tsp baking powder
Handful steamed asparagus, chopped
½ cup shredded 2% milk cheddar cheese
3 Laughing Cow Lite original soft wedges
1 ½ large egg whites plus ½ egg (use your eyes)
Tomato and Roasted Red Pepper Coulis:
½ cup onion, chopped
7 ½ oz can diced Italian-style tomatos
2 tablespoons rinsed, drained roasted red pepper
1. To make Souffle’s: Preheat oven to 375F. Coat 5 4-ox. Ramekins with cooking spray and dust with grits.
2. Bring grits, milk, and baking powder to a boil in pot. Reduce heat to medium and cook 8 minutes, whisking constantly. Cool 5 minutes, then stir in asparagus, cheese, and whole egg.
3. Beat egg whites with electric mixer until stiff peaks form. Fold into grits mixture. Season with salt and pepper. Divide among prepared ramekins. Bake 25 minutes, or until puffed and golden.
4. To make Tomato and Pepper Coulis: Sautee’ onions in small pot with fat free spray oil. Add tomatoes and simmer 8-12 minutes. Season with salt and pepper. Puree with roasted red peppers in blender until smooth . Unmold soufflés and serve with Coulis and asparagus spears for garnish. I estimated each souffle' to be 3-4 points.