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Grits, Cheese, and Onion Soufflés

['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.

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