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

4 cups milk
1 cup quick-cooking grits
Ω cup unsalted butter
Ω tsp salt
1/8 tsp cayenne pepper
3 cups grated Monterey Jack cheese
3 eggs, well beaten
Caramelized Onions:
3 yellow onions, peeled and sliced thinly
4 Tblsp olive oil
2 Tblsp sugar
Garnish: cherry tomatoes sliced in half

Grits: Preheat oven to 350 degrees F. Bring the milk to a boil in a large saucepan and stir in the remaining ingredients, except the eggs. Beat the eggs in with a whisk. Pour the mixture into a well-buttered 2 Ω quart casserole or soufflÈ dish. Bake uncovered for 1 hour or until puffed and golden brown.

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

Garnish with the onions and cherry tomatoes.