Grits With Caramelized Onions And Goat Cheese
- 2 tablespoons butter
- 1 large vidalia onion, halved lengthwise and thinly sliced
- 1 cup quick-cooking grits (not instant)
- 2 2/3 - 3 cups water (I use less water for thicker grits)
- 2 ounces fresh goat cheese (I used chevre)
- salt and pepper
- fresh parsley, to garnish
- Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
- Add onions, cover and cook for about 5 minutes.
- Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
- Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
- Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
- Cover and reduce heat to medium-low.
- Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
- Remove from heat and stir in the caramelized onions.
- Crumble in goat cheese and stir to combine.
- Add salt and pepper to taste.
- Serve immediately.
- Garnish with fresh parsley.
- Note: Servings are estimated.
butter, vidalia onion, grits, water, goat cheese, salt, fresh parsley
Taken from www.food.com/recipe/grits-with-caramelized-onions-and-goat-cheese-408017 (may not work)