Heat oven to 350°F. Butter insides of six (6-ounce) ramekins; place onto baking sheet. Set aside.
Place chicken stock and grits into 3-quart saucepan; cook over medium heat, stirring occasionally, 5-7 minutes or until liquid is absorbed and grits are creamy. Remove from heat.
Add cheeses and butter; stir until well mixed.
Place milk and eggs into bowl; beat with whisk. Stir egg mixture into grits.
Spoon 1/2 cup mixture into each prepared ramekin. Sprinkle tops with Parmesan cheese and paprika.
Bake 30-35 minutes or until tops are golden brown and toothpick inserted into center comes out clean.