Grits with Cheese and Onions

Grits and Polenta continue to be a traditional comfort food of the Italian family. These two uses from corn may be served for breakfast or as a side dish. Polenta is finely ground corn meal and Grits are coarsely ground pieces of dried corn. Both dishes are now served in finer Italian restaurants.

1 cup Grits
2 cups whole milk
2 cups water
2 Tablespoons unsalted butter
Pinch of freshly ground black pepper
1 tablespoon extra virgin olive oil
1 onion, grated or finely chopped
2 eggs
½ to ¾ cup grated Parmigianino Reggiano cheese
½ cup shredded mozzarella cheese

In a heavy saucepan, bring the water, milk and salt to a boil. Wisk in the grits, reduce the heat to low and stir until the Grits thicken. This may take anywhere from 30 to 45 minutes.

While the grits are simmering, add the olive oil to a medium hot frying pan and cook the onions until they are soft. If they are grated, this will happen very quickly. Hard fry two slightly stirred eggs with the onions, but do not scramble them. After the eggs are cooked, finely chop up the eggs and onion mixture and the grated cheese into the grits. Right before serving, stir in the butter and shredded mozzarella cheese. Add pepper to taste.

Note about Instant Grits.

The difference between Regular and Instant Grits is how they are processed and the required cooking time to prepare them. The Old World slow cooking method, as compared to a few minute romp in a microwave, will always produce the genuine quality of traditional Italian food that I grew up with.

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