Grits With Caramelized Onions and Goat Cheese

Recipe by COOKGIRl
READY IN: 50mins


  • 2
    tablespoons butter
  • 1
    large vidalia onion, halved lengthwise and thinly sliced
  • 1
    cup quick-cooking grits (not instant)
  • 2 23 - 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.