Grits with Caramelized Onions and Cheese
If you are not a grits lover, try this recipe. I admit that grits, by itself, has little or no flavor. Adding vegetables, cheese and seasonings turns an otherwise bland grain into a flavorful side dish. Serve in place of rice, pasta or potatoes for a nice change with your next meal. See the similar and related links for additional grits recipes.
- 2 tablespoons plus 1 tablespoon butter, preferably unsalted, divided
- 1 cup finely chopped onions
- 1 cup quick grits (not instant)
- 3 cups water, or according to package directions
- Salt to taste
- 1/2 cup grated extra sharp cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Pepper to taste
Heat a medium saucepan over medium-high heat. Add 2 tablespoons of butter and swirl to coat bottom of pan. Add the onions and sauté until golden brown, about 5 minutes. Add the water and bring to a brisk boil. Gradually whisk in the grits, breaking up any lumps that form. Reduce heat to medium-low, cover, and cook until grits are thickened, about 5 minutes. (You do not want this too thick at this point, so add a little water if needed.) Remove from heat. Stir in the cheese, remaining tablespoon of butter, parsley, additional salt and lots of freshly ground pepper. Serve immediately.