Thursday, January 7, 2010

Cheese-Onion Grits

Inspired by Elmo Barnes' world's best grits as served at Cousin & Martha's B&B, Beaufort, NC. Prepared and recorded January 7, 2010.
1 c water
1/2 c milk
1/2 c half-and-half
1/2 t salt
1/2 cup stone-ground grits (Elmo uses Quick Grits)
3 oz shredded sharp cheddar
1/2 small yellow onion, diced
1 T olive oil
pepper to taste
Saute the onion in the oil over medium heat until lightly browned, about 5 minutes. Take off heat. Bring the water, dairy, and salt to a fast simmer in a small sauce pan. Slowly sift in the grits with constant stirring, to minimize lumps. Boil slowly over medium heat until the mixture begins to thicken, stirring frequently. Stir in onions, and continue to cook until rather thick, about 16 minutes (5 minutes for Quick Grits). Off heat, stir in the cheese until well combined. Serve at once. Serves 3 or 4, as part of a country breakfast (sausage, grits, fried eggs, coffee, and OJ).
Variation: Saute the kernels and cream from a large ear of sweet corn with the onions.

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