Onion and Grits Casserole
Don’t skip the step about putting the peppers in the bag. It helps steam them to the correct texture.
INGREDIENTS:
3 medium red bell peppers
4 cups milk
1 cup grits
1/2 cup butter
1/2 tsp salt
1/8 tsp cayenne pepper
3 cups shredded Gouda cheese
3 large eggs, beaten
4 tbs olive oil
5 medium onions, sliced
2 tbs granulated sugar
DIRECTIONS:
1. In a 350 oven, roast red bell peppers on an ungreased baking sheet for 25 minutes.
2. Place in a brown paper bag and set aside for 10 minutes. Remove from the bag and peel. Remove the stems, seeds, and membrane.
3. Meanwhile, in a large saucepan on medium heat, bring milk to a boil, then stir in grits.
4. Reduce the heat and continue stirring until the mixture thickens, about 3 to 4 minutes.
5. Remove from the heat. Stir in butter, salt, cayenne pepper, and shredded Gouda cheese.
6. Preheat the oven to 375. Beat in the eggs then pour into a greased baking dish.
7. Reduce the oven temperature to 350, then bake, uncovered, for 1 hour, or until puffed and golden brown.
8. Meanwhile, heat olive oil in a heavy skillet and saute thinly sliced onions until golden brown.
9. Sprinkle with sugar and cook until browned and crisp. Drain on paper towels. Arrange the roasted bell peppers and onions over the grits.
Prep: 15 minutes
Cook: 90 minutes
Serves: 4