Ingredients Jump to Instructions ↓

  1. 2 tablespoons (1/4 stick) butter

  2. 3/4 cup chopped onion

  3. 3/4 cup chopped leek

  4. 1 1/2 cups whole milk, divided

  5. 1/2 teaspoon salt

  6. 1/3 cup quick-cooking grits

  7. 4 large eggs, separated

  8. 3 green onions, chopped

  9. 1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

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


Send feedback