Also known as: the bomb.
Asiago Cheese Grits with Caramelized Onion
1 medium yellow onion, sliced
4 cups water
4 cups milk
2 teaspoons salt
1 teaspoon white pepper
4 tablespoons butter
1 1/4 cups grits
1/2 pound asiago (or fontina) cheese, grated
Heat olive oil in a small skillet over medium heat. Cook onion on medium until brown. Add salt and pepper, cover, and reduce heat. Let cook until good and golden brown.
In a large pot, 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 about 15 minutes, stirring often.
Remove the pan from the heat
Stir in the remaining 2 tablespoons butter, cheese, and onions.
Serve immediately or spoon into a greased 9x13-inch casserole dish. Cool, cover, and refrigerate for several days. To serve let come to room temperature, and heat at 350 degrees for about 30 minutes.
Sprinkle with paprika before serving.