GOAT CHEESE & SPRING ONION GRITS SOUFFLÉ

Begin by preheating your oven to 400°F. Grease 6 (8-oz.) ramekins with unsalted butter.

In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the chopped spring onion bulbs, sourced from a medium bunch, and cook while occasionally stirring until the onions have softened, which should take about 5 minutes. Combine 2 cups of half-and-half, 1 tablespoon of kosher salt, and 1 cup of stone-ground yellow or white grits to the saucepan, along with 2 cups of water. Bring this mixture to a boil over medium-high heat before reducing it to medium-low. Gradually whisk the grits while occasionally cooking for approximately 20 minutes, or until the texture thickens to perfection. Once this is achieved, remove the saucepan from the heat and integrate the crumbled goat cheese (about 1 cup) into the mixture, stirring until the cheese has fully melted.

In a separate medium bowl, whisk together 4 large egg yolks and 1 teaspoon of Dijon mustard. Beat 4 large egg whites with a whisk attachment in the bowl of a stand mixer or use an electric hand mixer on medium-high speed until soft peaks form, an accomplishment that should take about 2 to 3 minutes. Carefully fold ¼ cup of the hot grits into the egg yolk mixture to temper it. Gradually incorporate the tempered yolk mixture into the remaining grits, ensuring a thorough combination. Then, gently fold one-third of the whipped egg whites into the grits mixture, repeating this process until all the egg whites are harmoniously incorporated.

Distribute the prepared mixture evenly among the greased ramekins. Bake these delectable soufflés in your preheated oven until they achieve a beautifully puffed and set appearance, yet remain slightly jiggly at their centers. This should take about 15 minutes. Once ready, adorn your creations with a sprinkle of sliced fresh chives and an additional scattering of goat cheese, adding an extra layer of flavor and elegance. For the optimal dining experience, serve these Goat Cheese and Spring Onion Grit Soufflés immediately.

*Enhance your grits' texture and taste by soaking them before cooking. Acquire this tip from Southern chef Sean Brock and embrace the expedited cooking process and heightened creaminess of your grits. Simply perform an overnight soak for the best results. Alternatively, for a quick soak, bring your stone-ground grits and water to a boil. Remove from heat, cover the pot, and allow your grits to rest for 20 minutes to an hour. Proceed by slowly finishing the cooking process on your stovetop.