Roasted Garlic and Rosemary Grits Soufflé

(recipe, Matt Lee & Ted Lee)


  1. 6 ramekins (4-ounce size)
  2. 6 strips parchment paper, each 4 to 6 inches wide
  3. Butcher’s twine
  4. ½ cup stone-ground grits
  5. ½ cup half-and-half
  6. 3 cups water
  7. 1½ tsp. kosher salt
  8. 6 cloves garlic, unpeeled
  9. 1 tsp. extra-virgin olive oil
  10. 2 egg yolks
  11. 1 tsp. finely minced fresh rosemary
  12. ½ tsp. freshly ground black pepper
  13. 6 egg whites
  14. 3 Tbsp. finely grated Pecorino Romano


  1. Place the grits in a small bowl and fill with water. Stir the grits gently. When they settle, pour off any chaff floating on the surface and drain the grits.
  2. Put the half-and-half, water and 1 teaspoon salt into a 2-quart saucepan. Cover, and bring to a boil over medium-high heat. Add the grits and reduce the heat to medium. Stir constantly for 8 minutes, then reduce the heat to low. Simmer the grits for about 25 minutes, stirring every 2 to 3 minutes, until they are creamy, soft, and just slightly soupy. (They should fall easily from a spoon.)
  3. Meanwhile, place the garlic cloves in a small ovenproof dish and brush with olive oil. Broil the garlic about 2 inches beneath the flame or heating element until the skins blacken and the cloves have softened, about 6 minutes. Remove and cool. Cut the skins off and discard. Sprinkle the remaining ½ teaspoon salt over the garlic and mash to a purée with the flat side of a chef’s knife. Set aside.
  4. Preheat oven to 350 degrees.
  5. In a medium bowl, beat the egg yolks until creamy yellow in color. Slowly pour 1 cup of grits into the yolks, whisking constantly. When the mixture is smooth and a sunny pale yellow, add it to the pan with the remaining grits and whisk thoroughly. Add the garlic purée, rosemary, and pepper, and whisk to distribute evenly.
  6. Using an electric mixer or whisk, beat the egg whites in a large bowl to stiff peaks. Using a large serving spoon, fold them gently into the grits by spoonfuls, just until combined.
  7. Pour the mixture into ramekins. Tie a paper strip around each ramekin with twine so it extends 3 inches above the rim. Sprinkle each soufflé with 1½ teaspoons cheese. Bake on the middle rack for 35 minutes, or until the soufflés have risen into their paper collars and are barely browned on top.
  8. Remove from the oven and serve immediately, letting guests unwrap the parchment themselves.


The Lees encircle each ramekin with a strip of parchment tied with butcher’s twine to help contain the soufflés as they rise out of the containers.