Grits and Cheese Souffles
Ingredients
- 3/4 cup quick-cooking grits
- Nonstick cooking spray
- 1/2 cup finely grated parmesan cheese (about 1/2 ounce), plus more for the ramekins
- 1 1/2 cups frozen corn, thawed
- 2 ounces reduced-fat cream cheese, at room temperature
- 2 large egg yolks plus 4 egg whites, at room temperature
- 1 teaspoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 1 tablespoon plus 1/2 teaspoon white wine vinegar
- 6 cups baby arugula
- 1 teaspoon extra-virgin olive oil
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