Eggplant Rollatini

I'm not a huge fan of eggplant. I'm not even a medium-sized fan of eggplant. Maybe a small one. Maybe. Sure I like it fried in a crispy curry batter, but in general, nope it's just not my favorite.

Guess what filled our last CSA basket of the growing-season to the brim? Bunches and bunches of eggplant! So I'm really branching out here and trying to find some good recipes for all of this fresh eggplant. I remembered this one from our CSA Farm Cookbook, and it was just as good as my memories. The prosciutto adds the perfect hint of meaty flavor to this hearty dish. Even I am wild for this stuff - I hope you enjoy it, too!

Eggplant Rollatini
adapted from our CSA Farm Cookbook

1 1/2 cups flour
3 large eggs
1 teaspoon salt
1 teaspoon pepper
1/4 cup grated parmesan cheese
2-3 medium-small eggplants (about 1.5 lbs.) sliced lengthwise 1/8-inch thick
1 cup vegetable oil
1 cup whole milk ricotta cheese, drained overnight (see instructions below)
2 tablespoons Italian flat-leaf parsley, chopped
1 cup shredded mozzarella cheese, divided
1/4 pound thinly sliced prosciutto
1 1/2 cups marinara sauce
3 tablespoons grated parmesan cheese

In one shallow dish, place 1 cup of flour. Next, place two of the eggs in a second shallow dish, and lightly beat. In a third shallow dish, place salt, and half the pepper, and the parmesan in a bowl with 1/2 cup of the flour and and mix with a fork or a whisk until blended. Dip the eggplant slices in the flour, then into the eggs, then into the flour-and-cheese mixture.

Meanwhile, heat oil in a large, deep skillet until hot but not smoking. Place the prepared eggplant slices in the hot oil and fry for 2 minutes on each side until golden. Remove from the skillet and place on paper-towel lined baking sheets to drain until cool enough to handle.

Preheat the oven to 350 degrees. Place the drained ricotta in a bowl and mash it with a fork. Add the last egg, the parsley, half of the shredded mozzarella, the remaining half of the pepper, and mix well. Set aside.

To stuff the eggplant, place one slice of prosciutto on top of the eggplant.

Next, drop a heaping tablespoon of the ricotta mixture on top of the prosciutto at the wider end of the eggplant slice.

Beginning with the wider end of the eggplant, roll up, from top to bottom. Pour 1 cup of the marinara sauce into an 8x12" baking dish. Place the eggplant rolls side by side on top of the marinara sauce.

Pour the remaining sauce over the eggplant rolls. Sprinkle with the 3 tablespoons of grated parmesan cheese and the remaining 1/2 cup of shredded mozzarella.

Bake for 25 minutes or until bubbly around the edges. Remove from the oven and let cool for 2-3 minutes before serving.

Note: To drain ricotta cheese, peace it in a sieve or cheese cloth and set over a bowl. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight. Discard the whey and use the cheese as directed in the recipe!

For a vegetarian option: simply omit the prosciutto!

Indian Curry Fried Eggplant

I'm always at a loss when it comes to a side dish for Indian cuisine. After making these tasty little fried eggplants thet other evening, I have a feeling that my Indian side dish crisis is officially averted.

These fluffy golden nuggets are crispy, ever so lightly battered, and rich with the flavors of a delicious yellow curry. The juicy eggplant inside perfectly compliments the spicy, golden brown crust. Once you taste one of these, it will be hard to stop.

Indian Fried Eggplant
from my trusty Betty Crocker Cookbook

1 medium eggplant (about 1.5 lbs.)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon turmeric
2 teaspoons curry powder
1 cup milk
1 egg
1/4 cup salad oil

Wash eggplant. Beat remaining ingredients vigorously with a whisk until smooth. Heat oil one-inch deep to 375 in a large skillet.

Cut the eggplant into 1/4-inch slices (we had some long and skinny eggplants from our CSA farm basket, so I just cut them into little medallions). Dip the slices in the batter, letting the excess drip into the bowl. Fry in hot oil until golden brown - about 2-3 minutes - turning once.

Drain on paper towels. If desired, salt to taste.

To keep the slices warm and crisp, place in a 300 degree oven until ready to serve.

Stewed Okra and Tomatoes

Here is a side dish that my green-thumbed hubby likes to make during the summertime when he has an abundance of tomatoes and okra in the garden. He likes to eat it served over rice.

Stewed Okra and Tomatoes

2 cups okra, cut until 1/2 inch slices
2 cups ripe tomatoes, cored and then diced
4 medium cloves of garlic, thinly sliced
1 cup water
Salt and pepper to taste
Brown rice, cooked

Combine the okra, tomatoes, garlic, and water in a medium saucepan. Season to taste with salt and pepper. Bring the mixture to a boil. Then, cover, and lower the heat to a simmer.

In true southern fashion, my husband says that you should cook it "until it's mushy." But I think about 1-1.5 hours is usually plenty to make the veggies nice and tender, the flavors nice and melded. Stir occasionally and add extra water if your veggies begin to dry out. Serve over hot rice. Enjoy!

Julia Child's Ratatouille

I, dear readers, like many other home cooks, completely idolize Julia Child. I mean, what American cook wouldn't want to be her?! Learning to cook in France, bringing a new cuisine to home cooks in America, the whole shebang - she's pretty much just the best.

Not surprisingly, I, like many other food bloggers, went to see Julie & Julia, the recent film about a blogger who worked her way through Julia Child's Mastering the Art of French Cooking - all in one year. In fact, every time the trailer for this film would come on the television, my cute hubby would say, "Wow, that is so you. We've got to see that!"

Well, the movie was quite nice - even the hubs enjoyed it. So when we ended up with a bunch of random veggies in the fridge (thanks to our wonderful CSA farm), I thought it was a great idea to use them up by making a classic French-Provençal dish: ratatouille. And of course, whose recipe would I use but Julia's!?

Well, I have to admit that Julia was right when she said that ratatouille "is not one of the quickest dishes to make." Although a bit time-intensive, the techniques are not difficult, and the results completely justify the effort. It's hard to imagine a dish that is this simple in its seasonings and ingredients, and yet this rich in its layers and layers of flavor.

Without further ado, let me give you the recipe, in the words of Julia Child herself. . .

Julia Child's Ratatouille
from Mastering the Art of French Cooking

1 pound eggplant
1 pound zucchini
A 3-quart, porcelain or stainless-steel mixing bowl
1 teaspoon salt

A 10- to 12-inch enameled skillet
4 tablespoons olive oil, more if needed

1/2 pound (about 1 1/2 cups) thinly sliced yellow onions
2 (about 1 cup) sliced green bell peppers
2 to 3 tablespoons olive oil, if necessary
2 cloves mashed garlic
Salt and pepper to taste

1 pound firm, ripe, red tomatoes, peeled, seeded and juiced (makes 1 1/2 cups pulp)
Salt and pepper

A 2 1/2 quart fireproof casserole about 2 1/2 inches deep
3 tablespoons minced parsley
Salt and pepper

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long and 1 inch wide. I actually just sliced it in half lengthwise and then cut it into half-moons.

Scrub the zucchini, slice off the two ends and cut the zucchini into slices about the same size as the eggplant slices. I cut mine into medallions because we had a really long, skinny one!

Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.

One layer at a time, saute the eggplant and then the zucchini in hot olive oil in the skillet for about a minute on each side to brown very lightly. Remove to a side dish. I found it helpful to add a bit more olive oil with each batch to get them nice and golden brown.

In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated. I tipped the skillet and used a spoon instead of a baster, and it worked very well.

Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of the parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley. I went with one of my trusty Le Creuset pieces.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. Reheat slowly at serving time or serve cold. Yields 6-8 servings.

Green Beans with Walnuts and Bleu Cheese

Here is a tasty, tangy, and well-balanced side-dish that's perfect for everything from a potluck gathering to a romantic dinner for two. The toasty walnuts and pungent bleu cheese compliment the sweet beans just perfectly for a lovely trio of flavors.

Beans with Walnuts and Bleu Cheese

3 big handfuls of green beans (or purple pole beans, like we used here!)
1/2 cup walnuts, chopped
Salt and pepper to taste
1 ounce of good bleu cheese, crumbled

Rinse the beans well and place them in a large saucepan. Cover with water, and bring to a simmer, cooking for approximately 7-8 minutes, until the beans are tender.

Meanwhile, add the walnuts to a dry skillet. Cook over medium-low heat, stirring occasionally, until the nuts just begin to brown, and are nice and fragrant. Remove from heat and set aside.

When the beans are done, drain them well and place them in a bowl. Toss them with salt and pepper to taste. Top with the toasted walnuts and the bleu cheese crumbles. Serve immediately.

Parmesan Mashed Potatoes

These parmesan potatoes are creamy, rich, indulgent. The perfect pair to a nicely marinated steak or a juicy piece of roasted chicken.

Parmesan Mashed Potatoes

4 medium potatoes, scrubbed
1/4 cup shredded parmesan cheese
2 tablespoons butter
1/4 cup milk or cream
1/4 teaspoon garlic powder
Salt and pepper to taste

Place the clean potatoes in a large saucepan and cover with cool water. Add about 2 teaspoons of salt to the water. Boil potatoes until fork-tender (depending on the size of your potatoes, this will probably take about 30 minutes).

Drain, reserving about 1/2 cup of the liquid. Mash up the potatoes and add the remaining ingredients. Adjust the texture to your liking using the reserved liquid. Enjoy!

Easy Zucchini Pie

Don't know what to do with all of the zucchinis that you've harvested from your garden this summer? Here is a great (and easy!) recipe that even the kids will love.

Easy Zucchini Pie

2 cups of diced or shredded zucchini
1 medium onion, chopped
1/4 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese
1 cup Bisquick
3 eggs, beaten
1 tablespoon fresh parsley, chopped
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup more grated Mozzarella cheese

Preheat your oven to 350 and grease a deep pie dish.

Combine all ingredients in a large bowl, except for the second 1/2 cup of Mozzarella. Dump into the prepared pie dish. Top with remaining cheese. Bake for 30-35 minutes, or until the filling is set and the cheese is melted and golden brown.

Quick Garlicky Tomato Sauce

I've said it before, and I'll say it again - sometimes just the simplest, freshest ingredients don't need a whole lot of hootenanny in order to make a delicious dish. Simple stewed tomatoes with pungent garlic and fresh herbs make a perfect pasta sauce - quick, easy, fresh, simple, pure - delicious!

Quick Garlicky Tomato Sauce

2 tablespoons extra virgin olive oil
10-12 ripe Roma tomatoes, quartered
4 large cloves of garlic, thinly sliced
Salt and pepper to taste
6-8 large basil leaves, chopped
4 servings of your favorite pasta (I went with gnocchi!)

Over medium-low heat, pour the extra virgin olive oil into a heavy skillet. Add the tomatoes and the garlic. Cover and cook for about 10 minutes, stirring occasionally, until the tomatoes begin to break down. Season with salt and pepper to taste and add half of the chopped basil. Cover and cook for another 2 minutes.

Serve the sauce over the pasta, garnishing with the remaining basil.

And I'm not gonna lie to you, dear readers - after I took these photos, I decided to sprinkle a bit of crumbled feta on top! Delish!

Kidney Bean Casserole

This recipe is a favorite side dish in my family, especially during the summer for all of our cookouts. The flavors blend beautifully for a zesty, sweet side dish packed with delicious and colorful veggies and beans. Just one bite, and you will be a fan for life!

Kidney Bean Casserole
from my Auntie Moo Moo
also contributed by my mom to Puttin' on the Peachtree, 1979

2 15-ounce cans kidney beans, partially drained
1 green bell pepper, coarsely chopped or sliced
2 small onions, coarsely chopped or sliced
1 strip raw bacon, finely chopped (optional)
1/2 cup brown sugar
1/2 of a 14-ounce bottle ketchup or chili sauce

Combine all ingredients in casserole dish and bake, covered, for 2 hours at 325 degrees. May be prepared in advance and reheated.

Alternatively, combine ingredients in your crock pot. Cover and cook on high for 1 hour, then low for 2-4 hours. Enjoy!

Potatoes Provençal

Roasted Fingerling Potatoes with Herbes de Provence

1/2 lb. fingerling potatoes
2 tablespoons olive oil
1/4 teaspoon freshly ground black peppers
1 teaspoon sea salt (or to taste)
1 tablespoon Herbes de Provence

Preheat your oven to 375 degrees and spray an oven-save dish or baking sheet with non-stick spray.

Wash your potatoes, and slice them on the bias into 1/2-inch-thick coins. Sprinkle the olive oil over the potatoes. Season with pepper, salt, tossing to coat evenly. Spread the potatoes in a single layer on your prepared pan. Bake for 25 minutes; then remove from the oven and sprinkle with the Herbes de Provence. Toss the potatoes carefully to distribute the herbs evenly, and return them to the oven. Bake for an additional 10-15 minutes, or until the potatoes are fork-tender and golden brown.

Slow Cooked Fresh Tomato Sauce

Tomato season is in full swing here in North Georgia, and those 'maters were piling up high in our kitchen this week! I decided to take all our fresh, ripe Roma tomatoes and make a gorgeous slow-cooked tomato sauce.

I'm not gonna lie to you, dear readers. This sauce was a heck of a lot of work! In the end, was it really truly worth it?! Oh, heck yeah!!!

Fresh Tomato Sauce
made up on the fly by yours truly

2 lbs. fresh, ripe tomatoes (or 2 large cans crushed tomatoes)
2 tablespoons olive oil
1 medium green pepper, diced
1 medium onion, diced
3 large cloves of garlic, minced
1 cup water
1 tablespoon of your favorite Italian seasoning blend
1 tablespoon balsamic vinegar
3 tablespoons sugar
1/2 cup Italian red wine (optional)
3 tablespoons tomato paste
Fresh basil and oregano

Boil a large pot of water. Place the tomatoes (in batches if necessary) into the boiling water for 60 seconds. Remove the tomatoes with a slotted spoon and place into a bath of ice water to cool. When tomatoes are cool enough to handle, remove the skins, and core/seed the tomatoes. (BTW, this part will really freaking hurt if you have paper cuts on your fingers - oow!) Place the remaining flesh into your crock pot.

In a large skillet, heat the olive oil over medium-high heat. Add the green pepper and onion, sauteeing until soft - about 5 minutes. Add the garlic and cook for another two minutes. Pour the veggies over the tomatoes in the crock pot.

Next, add the water, Italian seasoning, vinegar, sugar, and wine into the crock pot. Turn on low and cook for 4-7 hours, stirring occasionally if possible (i.e. get your husband/friend/dog to do it when s/he comes home for lunch). During the last hour of cooking, add the tomato paste and a teaspoon or two of fresh basil and oregano, chopped.

If you like a finer texture, then transfer half of the sauce to a blender or food processor and carefully blend until smooth (remember you're dealing with a very hot liquid!). Return the blended sauce to the crock pot and stir.

Serve hot over cooked pasta of your choice, and garnish with fresh herbs. Enjoy!

A Chilled Bean Salad for a Hot Summer Picnic!

Hello, dear readers! Sorry for the brief hiatus - the hubs and I were enjoying a long weekend at the lake with our friends. Good times and good eats were had by all. But now it's back to bloggin'!

One of my favorite things about our CSA farm is the crazy varieties of heirloom and specialty veggies that we get from them - these Chinese Red Noodle Beans come in every summer - they are over a foot long and naturally coil up like snakes. It's fun to cook with these because you can show your guests you're feeding what they look like before (ew!) and what they look like afterwards (yum!).

The recipe for this chilled bean salad comes from our CSA farm's cookbook that they make just for their shareholders. I've changed it a bit over the years, and it is a crowd pleaser every time. Now, don't worry about going out and trying to hunt down Chinese Red Noodle Beans! This salad is fabulous with regular old green beans, too! The dressing is slightly sweet and tangy, and the feta cheese gives this salad that creamy, zesty punch.

Purple Bean Salad
inspired by a recipe from our CSA farm's cookbook

2 pounds fresh purple beans, or a mix of yellow, green, and purple beans
4 tablespoons balsamic vinegar
1 tablespoon Dijonnaise
2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/3 cup olive oil
2 tablespoons finely chopped red onion
1/2 cup crumbled feta cheese
Fresh thyme (optional)

Trim stem ends of beans and cut the beans into 1 1/2-inch pieces. Steam in the microwave or in a stove-top steamer until crisp-tender. Drain and rinse with cool water before transferring to a bowl. Cool to room temperature.

In a small bowl, combine vinegar, dijonnaise, lemon juice, sugar, salt, and pepper. Stir until the sugar and salt dissolve. Then slowly stream in the olive oil while whisking the mixture. Pour over the beans, and toss to coat. Refrigerate for at least 1 hour before serving. Sprinkle with feta cheese and garnish with fresh thyme.

Rice with Mango Chutney

There are times, dear readers, when plain white rice is perfect. But there are other times when you need something a bit more . . . special! This rice is full of flavor. It is worthy of sitting next to your very best chicken or fish recipes, colorful and delicious.

And best of all? It's extremely easy to make.

Chutney Rice Recipe
from my mom's friend Sue

2 cups white rice
1 3/4 cups water
1 3/4 cups chicken broth (or white wine for a vegetarian version)
2 tablespoons butter
Salt to taste
1/3 cup mango chutney
2-3 tablespoons chopped fresh parsley

In a large pot, combine rice, water, broth and butter. Bring the mixture to a boil, then lower the heat to a simmer. Cover and allow to cook for 20-25 minutes, until the rice is cooked through. Add salt to taste. Finally, stir in the mango chutney and the chopped parsley. Serve hot.

Sautéed Squash Medallions

Sometimes the best way to cook fresh veggies is the simplest. Just some olive oil and salt and pepper bring out the sweet and juicy flavor of fresh summer squash. Also, caramelizing veggies as you cook them - just bringing out the slightest browned color in them - will draw out their amazing natural sweetness. These simple sautéed squash medallions go down like candy, the perfect accompanimnet for a light, summery meal.

Sautéed Squash Medallions

1 tablespoon extra virgin olive oil
2 medium yellow crook-necked squash
1 medium zucchini squash
Salt and pepper to taste

Heat the olive oil in a heavy skillet over medium to medium-high heat. Meanwhile, slice up your squash and zucchini on the diagonal so that you have pretty round slices. Season with salt and pepper to taste. Place the slices in the pan in an even layer and allow them to brown for about 3-4 minutes. Turn the slices over and allow them to cook for another 2-3 minutes. Remove from the heat and serve immediately for a fresh and tasty veggie side dish.

Yellow Summer Squash Casserole

Yellow Summer Squash Casserole
from my mom

3 pounds yellow summer squash
1/2 cup chopped onions
2 eggs
2 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 more tablespoons butter
about 1/2 cup crushed crackers or bread crumbs

Wash and slice up the squash. Boil or steam until tender, drain thoroughly, then mash.

Add the onion, eggs, butter, sugar, salt, and pepper to the squash. Pour mixture into a greased 9x13-inch baking dish. Melt the remaining two tablespoons of butter, and then spread it over the top of the squash. Sprinkle with crackers or bread crumbs.

Bake in 375 degree oven for approximately 1 hour, or until brown on top. Let the casserole cool for about 10 minutes before serving.

Vidalia Victuals Finalist #10: Vidalia Onion and Tomato Pie

Vidalia Onion and Tomato Pie
Submitted by Tasha of Life as I know it . . . is just beginning

1 prepared pie crust
One large Vidalia onion, halved and thinly sliced
One large tomato, halved and thinly sliced
1 cup mayonnaise
1 cup mozzarella cheese, shredded
1 cup freshly grated parmesan cheese
1 palm full herbes de provence
Salt and pepper to taste

Preheat your oven to 350 degrees. Gently place prepared pie crust in a deep dish pie plate.

In a large bowl, combine all ingredients. Carefully transfer to the pie dish.

Bake for 30 minutes, or until golden brown and bubbly.

Vote using the poll in the right-hand column. Thanks!

Vidalia Victuals Finalist #9: Vidalia Onion Casserole

Vidalia Onion Casserole
submitted by Mrs. G of The Givens Chronicles

5 large Vidalia onions, cut into 1/4-inch slices
1/4 cup butter or margarine
1/4 cup sour cream
3/4 cup grated parmesan cheese
12 Ritz crackers

Preheat your oven to 350 degrees. Apply cooking spray to a 9x13-inch baking dish.

Melt the butter in a large heavy skillet over medium heat. Add the onions, and cook, stirring until tender - about 7-10 minutes. Turn off the heat and stir in the sour cream and parmesan cheese. Transfer the mixture to the prepared baking dish and crumble the Ritz crackers on top.

Bake uncovered for 30 minutes until top is browned and sauce is bubbly. Serve immediately.

Vote using the poll in the right-hand column. Thanks!

Vidalia Victuals Finalist #8: Caramelized Vidalia Onion Dip

Vidalia Onion Dip
submitted by Kathy W.

1/2 cup butter or margarine
4 large Vidalia onions - peeled, halved and sliced
16 ounces of shredded swiss cheese
Salt and pepper to taste

Melt the butter in a large pan over medium heat. Add onions and cook for about 30 minutes, stirring occasionally, until golden brown. Add the shredded cheese and toss until it melts. Season with salt and pepper to taste. Transfer to a small crock pot or a bowl and serve with crackers, pretzels, or veggies.

Vote using the poll in the right-hand column. Thanks!

Vidalia Victuals Finalist #7: Vidalia Onion and Mushroom Pie

Vidalia Onion and Mushroom Pie
submitted by Sue from The per Sue of Happiness

3 tablespoons butter
3 Vidalia onions, one diced and two quartered
1 lb. small mushrooms
Salt and pepper to taste
1 tablespoon finely chopped fresh parsley
2 tablespoons sherry
1 cup heavy cream
2 egg yolks, beaten (whites reserved)
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon paprika
1 sheet frozen puff pastry

Preheat your oven to 400 degrees. Grease a pie dish and set aside.

In a large skillet over low heat, melt the butter and cook all the onions, occasionally shaking the pan. Then add the mushrooms, turning them frequently. Stir in the parsley and season with salt and pepper to taste. Cook for about 2 more minutes. Finally, drain the onions and mushrooms or use a slotted spoon to transfer them to a deep pie dish.

Next, raise the heat to medium on the skillet and add the sherry. Mix contents well and then pour over onions and mushrooms.

In a small bowl, mix the cream, egg yolks, nutmeg, and paprika. Add salt to taste and pour the mixture into the pie dish over the veggies. Gently roll the puff pastry over the pie dish. Decorate the edges and pinch them to the pie dish. Use a knife to cut a slit in the center of the dough. Brush with reserved egg white.

Vote using the poll in the right-hand column. Thanks!

Vidalia Victuals Finalist #6: Caramelized Vidalia Onion and Goat Cheese Grits

Caramelized Vidalia Onion and Goat Cheese Grits
submitted by Courtney of Cook Like a Champion

2 tablespoons butter
1 large Vidalia onion, halved lengthwise and thinly sliced
3 cups water (or amount specified by grits package directions)
1 cup quick-cooking grits (not instant)
2 ounces fresh goat cheese
Salt and pepper to taste

Heat a medium skillet over medium heat. Add butter and swirl to coat. Add onions. Cover and allow the onions to 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, depending on how thin you slice your onion.

Remove the onion and add water to the skillet, scraping up any brown bits that may have formed. Bring the water to a full boil and gradually whisk in the grits, stirring constantly to prevent any clumps from forming. Cover and reduce heat to medium-low. Cook until grits are thickened, no more than 5 minutes, adding extra water if necessary.

Remove the grits from the heat and stir in the caramelized onion. Crumble in goat cheese and stir to combine. Add salt and pepper to taste. Serve immediately.

Vote using the poll in the right-hand column. Thanks!