When I saw that Ellie was hosting a Vidalia onion contest on her blog, Vintage Victuals, I just knew I had to enter. Being from the south myself, I have a special place in my heart for Vidalia onions. I also have a special place in my heart for grits, so it was only natural to want to combine the two. After all, it doesn’t get more southern than that! So, inspired by the contest, I decided to create my own Vidalia onion recipe combining two of my favorite southern ingredients. If I was able to get my hands on some Conecuh sausage, I probably would have found a way to include it, too.
My main goal with this dish was to let the sweet flavor of the Vidalia shine through, and it definitely did. Goat cheese goes wonderfully with caramelized onions, and this dish was no different. The wonderful background flavor from the creamy goat cheese was a perfect layer on which to build the sweet flavor of the Vidalia.
Caramelized Vidalia Onion & Goat Cheese Grits
2 tablespoons butter
1 large Vidalia onion, halved lengthwise and thinly sliced
1 cup quick-cook grits (not instant)
3 cups water, or according to package directions
2 ounces fresh goat cheese (The kind I have is a log covered in peppercorns.)
salt and pepper to taste
-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 onion and add water to skillet, scraping up any brown bits that may have formed.
-Bring water to rapid boil and gradually stir/whisk in grits, making sure to prevent any clumps from forming.
-Cover and reduce heat to medium-low.
-Cook until grits are thickened, no more than five minutes, adding more water if necessary.
-Remove from heat and stir in onion.
-Crumble in goat cheese and stir to combine.
-Add salt/pepper to taste.
Source: Cook Like a Champion original