Cheesy Onion, Spinach & Grits Soufflé

Ingredients:
2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped spinach
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 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.

Notes:
I found this in my Bon Appetite magazine. It was surprisingly easy to make. I personally would cook the onions much longer to give that extra caramelized flavor next time. As for the cheese, you can really use anything. I've seen a similar recipe with goat cheese - which I think I'll try next time.

This also makes a great breakfast. The recipe made 4 souffles, so we heated them in the microwave for breakfast and it was delish!