Preheat oven to 350º. Lightly oil six 4-ounce ramekins.

In a medium saucepan, bring water to a boil and whisk in grits. Reduce heat and cook, stirring occasionally, until grits begin to thicken, about 5 minutes. Stir in cheese, salt and pepper to taste.

Whip egg whites into stiff peaks. Fold into warm grits in thirds until incorporated. Transfer to ramekins; bake 20-25 minutes or until risen.

Meanwhile, whisk until blended lemon juice, zest, oil, and salt and pepper to taste. Peel and clean ramps; brush with olive oil and grill or broil until tender, 5 minutes.

When soufflés are done, turn onto plates, top with ramps, and drizzle with vinaigrette.