Grits, Cheese, and Onion Soufflés

Ingredients

• 2 tablespoons (1/4 stick) butter
• 3/4 cup chopped onion
• 3/4 cup chopped leek
• 1 1/2 cups whole milk
• divided
• 1/2 teaspoon salt
• 1/3 cup quick-cooking grits
• 4 large eggs
• separated
• 3 green onions
• chopped
• 1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces)
• divided

Instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Butter four 1 1/4-cup soufflé dishes.

3. 3

   Melt 2 tablespoons butter in large saucepan over medium heat.

4. 4

   Add onion and leek; sauté 3 minutes.

5. 5

   Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer.

6. 6

   Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.

7. 7

   Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.

8. 8

   Remove grits from heat.

9. 9

   Stir in yolk mixture, then green onions and 3/4 cup cheese.

10. 10

    Beat whites in medium bowl until stiff but not dry.

11. 11

    Fold into grits in 3 additions.

12. 12

    Divide mixture among prepared dishes (mixture will come all the way to top of dishes).

13. 13

    Sprinkle with 1/4 cup cheese.

14. 14

    Bake soufflés until puffed and brown on top, about 18 minutes.

15. 15

    Serve immediately.