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Jack Cheese and Grits Souffl Recipe
- 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
Directions:View on Chow
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