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Jack Cheese and Grits Soufflé

kept byCIAmigud
recipe byChow

A perfect mate for a pot roast or a simple green salad.

What to buy: Dry Jack has been aged for about 10 months, giving it a nutty, sharp flavor. If you can’t find it, you can substitute aged cheddar, aged Gouda, or aged Manchego.


4 cups whole milk
1 cup quick-cooking grits (not instant)
8 ounces shredded dry Jack cheese (about 3 cups)
1/2 cup thinly sliced scallions
6 tablespoons unsalted butter (3/4 stick), cut into small pieces
2 teaspoons kosher salt
6 large eggs



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