MEXICAN GRITS SOUFFLE WITH CUMIN, MONTEREY JACK AND CARMELIZED ONIONS
Prep Time: 
Cook Time: 
Total Time: 
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
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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/