Recipe

Cheesy Caramelized Onion Grits

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This recipe was entered in the contest for Your Best Porridge
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Kayb's Notes: I'm a Southerner. We love grits. We love almost anything you can do to grits except sweeten them (that's reserved for cream-of-wheat). I personally favor my grits enhanced with cheese; this...
I'm a Southerner. We love grits. We love almost anything you can do to grits except sweeten them (that's reserved for cream-of-wheat). I personally favor my grits enhanced with cheese; this happy accident occurred when I impulsively tossed in some leftover caramelized onions from dinner the night before. And because anything's better with an egg on top, I added an over-easy one. And that required bacon so I'd have bacon fat in which to fry the egg. And a classic was born.

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Serves 1

1/2 cup grits (do NOT use quick or instant!) Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

1 1/2 cup water Ask a question about this ingredient

2 tablespoons butter Ask a question about this ingredient

1/4 cup caramelized onions Ask a question about this ingredient

1/4 cup grated hard cheese of your choice Ask a question about this ingredient

1 egg Ask a question about this ingredient

2 strips bacon Ask a question about this ingredient

Bring water to a boil over medium high heat; add grits, reduce heat to medium low, and simmer, whisking occasionally, for 20 minutes. Add more water if necessary.
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Meanwhile, fry bacon and drain. In 2 tbsp of bacon grease, fry the egg. (If there is any additional bacon grease, pour it into the grits. They will thank you.)
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Stir onions, cheese and butter into grits; pour into a bowl or onto a plate. Top with egg, and serve bacon alongside.
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1 Comment on Cheesy Caramelized Onion Grits

MrsWheelbarrow added 6 months ago

Kayb - These grits were great as the base for a layered dish of cheesy oniony grits, creamed spinach and grilled lemony shrimp. I topped it all with some of my homemade bacon - definitely gilding the lily. The leftover grits will be topped with an egg tomorrow. Truly inspired, with those onions. Thanks!