Crescent Moon'S Griddle-Fried Grits

• 1 teaspoon salt
• 1 pinch black pepper
• 1 pinch thyme
• 1 pinch garlic powder
• 1 pinch crushed red pepper flakes
• For the grits
• 1 tablespoon butter
• 1 cup sliced onion
• 2 cups fresh stone ground grits
• 6 cups water
• 1/2 lb grated cheddar cheese or 1/2 lb monterey jack cheese
• 1/4 lb grated mozzarella cheese
• 4 slices American cheese, cut into pieces
• 1 teaspoon cajun seasoning
• 1/4 lb shredded cheddar cheese

1. Prepare seasoning blend. In a small bowl, combine salt, black pepper, thyme, garlic powder and red pepper. Set aside.
2. In a skillet, melt butter. Saute onions until softened. Set aside.
3. Bring grits and water to a slow boil and cook until thickened and soft. Add onion, cheddar/Jack, mozzarella and American cheeses and stir until cheeses melt. Add reserved seasoning blend and Cajun seasoning. Pour into a loaf pan lined with plastic wrap and cool overnight in refrigerator.
4. Remove from mold and slice into 3/4- to 1-inch thick slices. Heat a griddle over medium-high heat and spray with nonstick cooking spray or lightly grease with butter. Cook grits 2 to 3 minutes per side until heated through. Put about 1 1/2 tablespoons of cheddar cheese on the griddle and place the hot grits on top. Cook until the cheese forms a crust.

salt, black pepper, thyme, garlic, red pepper, grits, butter, onion, fresh stone ground grits, water, cheddar cheese, mozzarella cheese, american cheese, cajun seasoning, cheddar cheese

Taken from www.food.com/recipe/crescent-moons-griddle-fried-grits-385864 (may not work)