Souffl ©s
4 cups whole milk
1 medium onion, chopped
4 garlic cloves, sliced
2 bay leaves
1 1/2 teaspoons coarse kosher salt
1 cup instant grits
2 tablespoons butter
5 large eggs, separated

Tomatoes
2 cups cherry tomatoes, quartered
1/4 cup extra-virgin olive oil

Shaved aged goat cheese

For souffl ©s:
Preheat oven to 375 F. Generously butter eight 1-cup souffl © 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.

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.

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

Meanwhile, prepare tomatoes:
Combine tomatoes and oil in medium bowl. Season with salt and pepper.

Invert each warm souffl © into shallow bowl. Spoon tomatoes atop souffl ©s. Top with shaved goat cheese and serve immediately.