MEXICAN GRITS SOUFFLE WITH CUMIN, MONTEREY JACK AND CARMELIZED ONIONS
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Cook Time:
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Serves: 6
Ingredients
MEXICAN GRITS SOUFFLE WITH CUMIN, MONTEREY JACK AND CARMELIZED ONIONS
Serves 6
4 cups milk
1 cup quick-cooking grits
½ cup unsalted butter
1 tsp ground cumin
½ tsp salt
⅛ 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
Instructions
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 2½ 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.
Recipe by Culinary Thymes at https://www.culinarythymes.com/mexican-grits-souffle-with-cumin-monterey-jack-and-carmelized-onions/