Grits, Cheese, and Onion Souffles

• 2 tablespoons butter
• 34 cup chopped onion
• 34 cup chopped leek
• 1 12 cups milk, divided
• 12 teaspoon salt
• 13 cup quick-cooking grits
• 4 large eggs, separated
• 3 green onions, chopped
• 1 cup packed grated hot monterey jack pepper cheese, divided (about 4 oz.)

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

butter, onion, leek, milk, salt, grits, eggs, green onions, pepper cheese

Taken from www.food.com/recipe/grits-cheese-and-onion-souffles-330680 (may not work)