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Nov 24, 2017
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Cheese Grits With Onion
Serves 6 to 8
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Photo by Kristi Schiffman
September 2011

When it comes to side dishes, it’s all about using flavors that satisfy but don’t overpower. First up, some good ‘ol Southern grits get just enough flavor from creamy Gruyère, sweet grilled onions and pungent horseradish. Tip: Be sure to whisk your grits halfway through the cooking process to avoid them becoming gummy. If this happens, just treat them like polenta: Cut the mixture into slices, brush on some oil, toss the slices onto a grill bakset and throw it on the grill – catastrophe averted.
Cheese Grits  With Onion
Read the article: Grill to Table


1 onion, peeled and quartered
3 sprigs thyme
Extra virgin olive oil
2 cup grits
4 cups chicken broth
3 cups water
½ stick butter
1 cup Gruyère cheese, shredded
1 Tbsp. prepared horseradish


• Prepare the grill.
• Wrap onion and thyme in foil, drizzle with olive oil and seal the foil.
• Place the foil packs on the grill for 20 to 30 minutes, or until the packet is soft when you squeeze it with tongs.
• Remove the packets from the grill, take out the thyme sprigs and coarsely chop the onion.
• Meanwhile, mix the grits, chicken broth, water and butter in a disposable aluminum pan, or cast iron pan with a lid and stir well. Cover tightly, place on the grill and close the lid.
• After 15 minutes, remove the lid, stir in the cheese and re-cover. Put the grits back on the grill for 10 more minutes, or until all the liquid is absorbed.
• Remove from the grill, stir in chopped onion and horseradish, and serve.

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