Fallen Grits Souffles with Tomatoes and Goat Cheese

Preparation

1. For soufflés:

   Step 1

   Preheat oven to 375°F. Generously butter eight 1-cup soufflé dishes or custard cups. Combine first 4 ingredients in large saucepan. Bring just to simmer; remove from heat and let steep 10 minutes. Strain; return milk to pan. Add salt; bring to boil. Gradually stir in grits and cook over medium heat until mixture is thick and grits are tender, stirring constantly, about 5 minutes. Mix in butter. Season with black pepper. Stir in egg yolks. Cool slightly.

   Step 2

   Beat egg whites in large bowl until stiff but not dry. Fold whites into grits in 2 additions. Divide mixture among prepared dishes. Place dishes in large roasting pan. Add enough hot water to pan to come halfway up sides of dishes.

   Step 3

   Bake soufflés until tops are puffed and beginning to brown and center is set, about 30 minutes.

2. Meanwhile, prepare tomatoes:

   Step 4

   Combine tomatoes and oil in medium bowl. Season with salt and pepper.

   Step 5

   Invert each warm soufflé into shallow bowl. Spoon tomatoes atop soufflés. Top with shaved goat cheese and serve immediately.