MEXICAN GRITS SOUFFLE WITH CUMIN, MONTEREY JACK AND CARMELIZED ONIONS
Serves 6

4 cups milk
1 cup quick-cooking grits
1/2 cup unsalted butter
1 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne pepper
3 cups grated Monterey Jack cheese
3 eggs, well beaten

Caramelized Onions:
4 Tblsp olive oil
3 yellow onions, peeled and sliced thinly
2 Tblsp sugar

Garnish: cherry tomatoes sliced in half

Preheat oven to 350 degrees F. 

Grits: Bring the milk to a boil in a large saucepan and stir in the grits. Reduce heat and continue to stir as mixture thickens, 3-4 minutes.

Remove from heat and stir in the remaining ingredients, except the eggs. Beat the eggs in with a whisk. Pour the mixture into a well-buttered 2 1/2 quart casserole or souffle dish. Bake uncovered for 1 hour or until puffed and golden brown.

Caramelized Onions: Add the oil to a large skillet and saute the onions until golden brown. Sprinkle on sugar and continue to saute until the onions are well browned. Drain on a paper towel to remove excess oil.

Garnish with the onions and cherry tomatoes.