1/2 Photos of Grits With Caramelized Onions and Goat Cheese
Owing much to the inspiration and Southern Charm of Impera_Magna, I am venturing into the world of grits and posting my first grits' recipe! Use a regional onion available where you live: Vidalia, Maui, Walla Walla, etc. however a standard yellow onion will work fine. Please, feel free to substitute another good quality (goat) melting cheese: fontina, havarti, manchego, etc. Although this recipe wouldn't win a beauty contest, it makes up for it in taste and congeniality. From the blog cooklikeachampion.
My Private Note
Units: US | Metric
- 1Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
- 2Add onions, cover and cook for about 5 minutes.
- 3Uncover 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.
- 4Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
- 5Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
- 6Cover and reduce heat to medium-low.
- 7Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
- 8Remove from heat and stir in the caramelized onions.
- 9Crumble in goat cheese and stir to combine.
- 10Add salt and pepper to taste.
- 11Serve immediately.
- 12Garnish with fresh parsley.
- 13Note: Servings are estimated.
Browse Our Top North American Recipes
You Might Also Like...View All North American Recipes
Nutritional Facts for Grits With Caramelized Onions and Goat Cheese
Serving Size: 1 (172 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 262.2
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 6.6 g
- Cholesterol 26.4 mg
- Sodium 130.4 mg
- Total Carbohydrate 34.9 g
- Dietary Fiber 1.2 g
- Sugars 2.2 g
- Protein 6.9 g