Ingredients

• 2 tablespoons butter
• 1 large vidalia onion, halved lengthwise and thinly sliced
• 1 cup quick-cooking grits (not instant)
• 2 2/3-3 cups water (I use less water for thicker grits)
• 2 ounces fresh goat cheese (I used chevre)
• salt and pepper
• fresh parsley, to garnish

Instructions

1. Heat a medium skillet over medium heat. Add butter to skillet and swirl to coat.

2. Add onions, cover and cook for about 5 minutes.

3. 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.

4. Remove the caramelized onions and add water to skillet, scraping up any brown bits that may have formed.

5. Bring water to rapid boil and gradually whisk in grits, *making sure* to prevent any clumps from forming.

6. Cover and reduce heat to medium-low.

7. Cook until grits are thickened, approximately five minutes, adding more water if necessary. Note: For thicker consistency, I cook the grits for 7 minutes total.

8. Remove from heat and stir in the caramelized onions.

9. Crumble in goat cheese and stir to combine.

10. Add salt and pepper to taste.

11. Serve immediately.

12. Garnish with fresh parsley.

13. Note: Servings are estimated.