| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | c | Milk |
| 1 | c | Quick-cook grits |
| 1/2 | c | Butter |
| 1/2 | ts | Salt |
| 1/8 | ts | Cayenne pepper |
| 3 | c | Grated smoked Gouda or cheddar |
| 3 | Eggs; well beaten | |
| 4 | tb | Olive oil |
| 5 | lg | Onions; peeled & thinly sliced |
| 2 | tb | Sugar |
| 3 | Whole red peppers |
INSTRUCTIONS
Heat oven to 350 degrees. Bring milk to boil in large saucepan; stir in grits. Reduce heat, and continue to stir until milk thickens, about 3-4 minutes. Remove from heat. Stir in butter, salt, cayenne pepper and cheese. Beat in eggs with whisk. Pour into buttered casserole or souffle dish. Bake, uncovered, an hour or until puffed and golden brown. Pour olive oil into large skillet, and saute onions until golden brown. Sprinkle with sugar, and continue to saute until onions are well-browned and crisp. Place on paper towel to remove excess oil. Set aside until ready to serve. Heat oven to 500 degrees. Place red peppers on ungreased baking sheet. Bake 25 min. Place in heavy duty zipper or paper bag. Close, and let steam10 min. Remove from bag and peel all skins from peppers. Remove stems, seeds and ribs from peppers. Slice into thin slices. To serve, arrange caramelized onions and roasted red peppers over hot grits. Serve immediately. Serves 6. SOURCE: Dining by Fireflies Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 22, 1997
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