How to Make It
Preheat oven to 425°F. Coat 8 (6-ounce) ramekins with cooking spray; arrange ramekins evenly on a rimmed baking sheet. Set aside.
Place water and milk in a medium saucepan; bring to a boil over high. Stir in grits, salt, and pepper. Reduce heat to medium-low, and simmer, stirring often, until grits are tender, about 6 minutes. Remove from heat. Stir in butter until melted.
Whisk together egg yolks in a medium bowl. Slowly add one-quarter of hot grits to yolks, whisking constantly. Pour yolk mixture into grits in saucepan, stirring to combine. Stir in goat cheese and chives.
Beat egg whites in the bowl of a stand mixer on high speed until stiff peaks form, about 3 minutes. Fold half of beaten egg whites into grits until combined. Fold in remaining beaten egg whites. Divide grits mixture evenly among prepared ramekins.
Bake in preheated oven until puffed and golden brown, about 15 minutes. Garnish with chives.