Grits, Cheese, and Onion Souffles

These versatile soufflés can be served for breakfast or lunch, or as a side dish for dinner.

4 Main-course servings
Prep:30 min Total: 50 min
Recipe by the Bon Appetit Test Kitchen

June 2008
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

Preparation
Preheat oven to 425°F. Butter four 11/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 11/4 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.