Homemade Grits, Cheese, and Onion Souffle's

I was recently called out by a friend who said I haven't posted that much this week.

Busted.

In fact, sometimes I think I would have a great blog if I didn't work. But then I wouldn't have enough things to write about. So for now I'm trying to find a balance between work and home. Sound familiar? I thought so.  So after a long work week, on Saturday mornings when I'm not prepared (lately I've rarely been prepared) on what I'm going to make for breakfast, I like to lie in bed a few extra minutes and peruse my Epicurious App for new breakfast ideas or recipes. I'll take one or the other.

This one was a recipe I bookmarked a long time ago and forgot about but the large bag of grits in my pantry reminded me it was time to try it out. The greatest part of this recipe? You have a full breakfast in a bowl. Just add the bacon (that your cooking in the oven because it's easier) on the side. You have the light fluffy egg and the texture of the grits and the melted cheese that make for a great all in one breakfast. 

Now about those chores....

Grits, Cheese & Onion Souffles (Bon Appetit 2008)

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.