Roasted bell peppers and caramelized onions are served over grits egg souffle squares.

Grits Souffle with Caramelized Onions

3 red bell peppers
1 brown paper bag
4 cups milk
1 cup grits
1/2 cup butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 cups shredded Gouda cheese
3 large eggs
4 tablespoons olive oil
5 onions, sliced
2 tablespoons granulated sugar
1 package paper towel

1. In a 350°F (175°C) oven, roast red bell peppers on an ungreased baking sheet for 25 minutes. Place in a brown paper bag and set aside for 10 minutes. Remove from the bag and peel. Remove the stems, seeds, and membrane.
2. Meanwhile, in a large saucepan on medium heat, bring milk to a boil; stir in grits. Reduce the heat and continue stirring until the mixture thickens, about 3 to 4 minutes. Remove from the heat. Stir in butter, salt, cayenne pepper, and shredded Gouda cheese. (Preheat the oven to 375°F |190°C.) Beat in beaten eggs then pour into a greased 8 x 8-inch baking dish. Reduce the oven temperature to 350°F (175°C) then bake, uncovered, for 1 hour, or until puffed and golden brown.
3. Meanwhile, heat olive oil in a heavy skillet and saute thinly sliced onions until golden brown. Sprinkle with sugar and cook until browned and crisp. Drain on paper towels. Arrange the roasted bell peppers and onions over the grits.

Makes 4 servings.