Cheesy Grits with Garden Vegetables
6 cups water
6 cups milk
2 tsps salt
1 tsp ground white pepper (freshly)
4 tbsps butter
1 1/2 cups grits (stone ground white)
1/2 pound white cheddar cheese, grated
1/4 pound yellow cheddar, grated
1/4 pound provolone, grated
2-3 cups spinach, washed and dried
1/2-3/4 cup caramelized onions
3/4 cup tomatoes
green onions, finely chopped
1 tbsp cooking oil
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits.
Remove the pan from the heat and stir in the remaining 2 tablespoons butter, yellow and white cheddar.
In a large frying pan, heat oil over medium high heat and add onions. Cook until brown and caramelized. Add tomatoes and spinach until bright green. Place cooked vegetables into an oven safe baking dish and cover with warm grits. Sprinkle with provolone cheese and broil for approximately one minute. Sprinkle with chopped green onions and serve.