This recipe is an unusual combination of European haute cuisine (soufflé) and an earthy Southern staple (grits). It's hearty and vegetarian, and it screams "brunch." It's also pretty easy--grits create structure, so it's less finicky than cheese or chocolate soufflés. A very similar dish is called "Awendaw Soufflé" in South Carolina.

Since they're the star of the dish, go for stone-ground grits, which have more flavor as they include the the corn kernel pericarp and germ.

Instructions for roasted garlic here:  https://www.alphafoodie.com/how-to-roast-garlic-in-the-oven/

2 cups grits 
8 cups water
1 teaspoon salt
1 head of garlic, roasted
1 stick softened butter, plus more for greasing pan
2 cups grated cheddar cheese
1/2 cup chopped scallion tops
4 eggs, separated
1/4 cup bread crumbs
Salt and black pepper to taste

Add the grits to salted water and cook according to package instructions.

When the grits are cooked, remove from heat. Stir in the roasted garlic, butter and cheese. Mix until well blended.

Separate the eggs. Set the whites aside for the moment. Break up the yolks with a fork, then stir into the cooling grits-cheese mixture.

Butter pan. Heat oven to 350F.

Beat egg whites to stiff peaks. Then gently fold the beaten whites into the grits mixture. 

Pour mixture into the buttered baking dish and bake for 45 minutes.