Enjoy this new Southern classic with endless variations from Atlanta Chef Linton Hopkins.
Cook grits in milk until tender. Season with salt and generous pepper. Remove from heat and fold in cheese, scallions and butter.
Check seasoning. Fold eggs in, a few at a time, until emulsified.
Butter a soufflé dish and fill 3/4 of the way. Bake at 350 degrees with high fan until golden brown.
Allow to set prior to serving.