Grits Soufflé with Caramelized Onions
Roasted bell peppers and caramelized onions are served over grits and egg soufflé squares.
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 butter or margarine
5 onions, sliced
2 tablespoons granulated sugar
- 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.
- 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.
- Heat butter in a heavy skillet and sauté thinly sliced onions over medium heat 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.