- 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
- Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
- Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
- Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
- Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.