Cheesy Caramelized OnionĀ Grits

February  9, 2010
0 Ratings
  • Serves 1
Author Notes

I'm a Southerner. We love grits. We love almost anything you can do to grits except sweeten them (that's reserved for cream-of-wheat). I personally favor my grits enhanced with cheese; this happy accident occurred when I impulsively tossed in some leftover caramelized onions from dinner the night before. And because anything's better with an egg on top, I added an over-easy one. And that required bacon so I'd have bacon fat in which to fry the egg. And a classic was born. —Kayb

What You'll Need
  • 1/2 cup grits (do NOT use quick or instant!)
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 2 tablespoons butter
  • 1/4 cup caramelized onions
  • 1/4 cup grated hard cheese of your choice
  • 1 egg
  • 2 strips bacon
  1. Bring water to a boil over medium high heat; add grits, reduce heat to medium low, and simmer, whisking occasionally, for 20 minutes. Add more water if necessary.
  2. Meanwhile, fry bacon and drain. In 2 tbsp of bacon grease, fry the egg. (If there is any additional bacon grease, pour it into the grits. They will thank you.)
  3. Stir onions, cheese and butter into grits; pour into a bowl or onto a plate. Top with egg, and serve bacon alongside.
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I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

1 Review

MrsWheelbarrow November 27, 2011
Kayb - These grits were great as the base for a layered dish of cheesy oniony grits, creamed spinach and grilled lemony shrimp. I topped it all with some of my homemade bacon - definitely gilding the lily. The leftover grits will be topped with an egg tomorrow. Truly inspired, with those onions. Thanks!