Thursday, January 7, 2010

Cheese-Onion Grits

Inspired by Elmo Barnes' 'world's best grits' as served at Cousin Martha's B&B in Beaufort, NC. First prepared January, 2010. A novel, lump-free method was introduced in April, 2020.
1/2 small yellow onion, diced
1 T olive oil 
1 c water
1 c milk
1/2 t salt
1/2 cup stone-ground grits
1/2 c grated sharp cheddar cheese
2 T grated parmesan cheese
pepper to taste
Saute the onion in the oil over medium heat until lightly browned, about 5 minutes and set aside. Add the water, milk, grits and and salt to a medium saucepan and bring to a fast simmer with constant stirring. Stir in the onions. Cook over medium heat until the mixture thickens to a creamy texture, stirring frequently, about 10 minutes. Lower heat as needed to control splatter. Off heat, stir in the cheddar cheese until well combined and then the parmesan. Serve at once. Serves 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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