Sweet Onions And Grits Surprise Recipes

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GRITS WITH CARAMELIZED ONIONS AND GOAT CHEESE



Grits With Caramelized Onions and Goat Cheese image

Owing much to the inspiration and Southern Charm of Impera_Magna, I am venturing into the world of grits and posting my first grits' recipe! Use a regional onion available where you live: Vidalia, Maui, Walla Walla, etc. however a standard yellow onion will work fine. Please, feel free to substitute another good quality (goat) melting cheese: fontina, havarti, manchego, etc. Although this recipe wouldn't win a beauty contest, it makes up for it in taste and congeniality. From the blog cooklikeachampion.

Provided by COOKGIRl

Categories     Low Protein

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 large vidalia onion, halved lengthwise and thinly sliced
1 cup quick-cooking grits (not instant)
2 2/3-3 cups water (I use less water for thicker grits)
2 ounces fresh goat cheese (I used chevre)
salt and pepper
fresh parsley, to garnish

Steps:

  • Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.
  • Add onions, cover and cook for about 5 minutes.
  • Uncover and continue to cook, stirring occasionally, until the onions reach a deep, golden brown color. This should take about 25 minutes, but will depend on how thinly the onion is sliced.
  • Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.
  • Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.
  • Cover and reduce heat to medium-low.
  • Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.
  • Remove from heat and stir in the caramelized onions.
  • Crumble in goat cheese and stir to combine.
  • Add salt and pepper to taste.
  • Serve immediately.
  • Garnish with fresh parsley.
  • Note: Servings are estimated.

TURKEY LEFTOVERS SURPRISE



Turkey Leftovers Surprise image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 6

4 cups leftover, turkey stuffing, dressing, moistened with leftover gravy or giblet broth - divided
2 cups leftover cranberry sauce
2 cups leftover turkey, sliced
2 cups leftover pearl onions, creamed or plain
1 1/2 cup leftover mashed russet potatoes, in a pastry bag with a large star tip
1 1/2 cup leftover mashed sweet potatoes, in a pastry bag with a large star tip

Steps:

  • Preheat oven to 350 degrees F. In a buttered, 4 quart, Pyrex souffle dish layer 2 cups turkey stuffing, making sure to pack it down and leaving a well in the center. Fill the well with cranberry sauce. Layer the turkey, onions, and remaining stuffing evenly, leaving few gaps. Pipe rosettes of alternating mashed potatoes that cover the top. Bake, uncovered, for approximately 1/2 hour or until the top is crusted and brown and the filling is warmed through. Serve hot

BUFFALO SHRIMP WITH SWEET POTATO GRITS



Buffalo Shrimp with Sweet Potato Grits image

Combining three of the South's most treasured dishes, makes for a fast, easy, delicious dish to serve for breakfast or lunch! Shrimp and Grits is classic southern comfort food meal at its best. Spicy shrimp topped on a bed of creamy cheesey grits. But this dish takes it a step further by adding another southern staple- sweat potato! Rich and smooth and thick without heavy cream. One bite and your guests will be smiling ear to ear! -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 cup quick-cooking grits
1 can (16 ounces) cut sweet potatoes in syrup, drained and mashed
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-fat Monterey Jack cheese
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
1/3 cup Buffalo wing sauce
Sliced green onions, optional

Steps:

  • In a large saucepan, cook grits according to package directions. Stir in mashed sweet potatoes, butter, salt and pepper until heated through; stir in cheese until melted. , Toss shrimp with paprika and cayenne pepper. In a large skillet, heat oil over medium heat. Add shrimp; cook until shrimp turn pink and become opaque, about 2-3 minutes, stirring occasionally. Stir in Buffalo sauce and heat through. Serve shrimp over grits. If desired, top with sliced green onions.

Nutrition Facts : Calories 361 calories, Fat 16g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 837mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 18g protein.

CREAMY SWEET BREAKFAST GRITS



Creamy Sweet Breakfast Grits image

Make and share this Creamy Sweet Breakfast Grits recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2 cups 2% milk
1/2 cup quick-cooking grits
3 tablespoons honey
1/2 teaspoon salt
strawberries or whole berries

Steps:

  • Add the milk, grits, honey, and salt to a saucepan.
  • Over medium heat, bring mixture to a boil, stirring frequently.
  • Once the mixture has reached boiling, lower the heat and cook, stirring frequently, for 8-10 minutes or until thickened.
  • Serve warm, topped with fruit.

Nutrition Facts : Calories 206.3, Fat 3.3, SaturatedFat 1.9, Cholesterol 12.3, Sodium 382.2, Carbohydrate 36.9, Fiber 0.3, Sugar 21.1, Protein 7.8

CREAMY SWEET ONIONS



Creamy Sweet Onions image

Well coated with a tangy sour cream and celery seed dressing, these sweet-sour onions can sure dress up a juicy burger. My sister likes to serve them as a side salad when our family gets together in summer up at the lakes. -Ethel Lowey, Fort Frances, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 cups.

Number Of Ingredients 9

5 large white onions, thinly sliced
2-1/4 cups sugar
1-1/2 cups cider vinegar
1-1/2 cups water
4 teaspoons salt
1 cup sour cream
3 tablespoons mayonnaise
1/4 teaspoon celery seed
Salt and pepper to taste

Steps:

  • Place the onions in a large bowl; set aside. In a small saucepan, combine the sugar, vinegar, water and salt. Bring to a boil; pour over onions. Cover and refrigerate overnight., Drain onions, discarding liquid. In a large bowl, combine the sour cream, mayonnaise, celery seed, salt and pepper. Add onions; toss to coat.

Nutrition Facts : Calories 89 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 307mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

ONION SURPRISE CASSEROLE



Onion Surprise Casserole image

Categories     Onion     Side     Bake     Vegetarian

Yield makes 6 to 8 servings

Number Of Ingredients 8

1/4 cup plus 2 tablespoons (3/4 stick) unsalted butter
3 medium Texas 1015 onions or 3 Vidalia onions, chopped
8 ounces Swiss cheese, grated (2 cups)
1 cup crushed saltine crackers
2 large eggs
3/4 cup heavy cream
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350°F.
  • Melt 1/4 cup (4 tablespoons) of the butter in a large skillet set over medium-high heat. Add the onions and sauté until tender and translucent, about 8 minutes. Put half of the onions into a 9 x 13-inch casserole dish. Sprinkle with 1 cup of the cheese and 1/2 cup of the cracker crumbs. Repeat the layers of onion and cheese.
  • In a medium bowl, lightly beat the eggs, then add the cream, salt, and pepper. Pour the mixture evenly over the casserole.
  • Melt the remaining 2 tablespoons of butter in a small skillet and stir in the remaining 1/2 cup cracker crumbs. Toast the crumbs until they are lightly brown, about 10 minutes, then sprinkle over the casserole.
  • Bake for 25 minutes, or until the onions have softened and the cracker crust is golden brown.
  • note
  • Vegetarian friendly!

GRITS, CHEESE, AND ONION SOUFFLéS



Grits, Cheese, and Onion Soufflés image

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Onion     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Low Cal     Dinner     Lunch     Monterey Jack     Hominy/Cornmeal/Masa     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
3/4 cup chopped onion
3/4 cup chopped leek
1 1/2 cups whole milk, divided
1/2 teaspoon salt
1/3 cup quick-cooking grits
4 large eggs, separated
3 green onions, chopped
1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

Steps:

  • Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes. Mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits; bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
  • Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
  • Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
  • Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

TV'S GRITS CASSEROLE



TV's Grits Casserole image

Grits are delicious and filling. This is truly a Southern comfort food. Good anytime. Enjoy.

Provided by TVcook

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h30m

Yield 8

Number Of Ingredients 9

1 pound bulk pork sausage
1 cup chopped onion
1 cup chopped celery
½ cup chopped green bell pepper
1 cup quick-cooking grits
4 cups water
1 teaspoon salt
1 (10.75 ounce) can condensed cream of celery soup
1 cup shredded Cheddar cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish.
  • Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish.
  • Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup.
  • Bake in the preheated oven until the cheese has melted, about 30 minutes.

Nutrition Facts : Calories 405.7 calories, Carbohydrate 21.7 g, Cholesterol 57.6 mg, Fat 29.5 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 11.7 g, Sodium 1062.6 mg, Sugar 2 g

CARAMELIZED SWEET ONIONS



Caramelized Sweet Onions image

To ensure proper caramelization, avoid salting the onions before they have finished cooking.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 4

4 tablespoons unsalted butter
6 sweet onions (medium), peeled and cut into 1/4-inch rounds
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.

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