Roasted Green Beans and Onion

When I began roasting vegetables (like broccoli with pine nuts) it was like a whole new world opened up. It's amazing how slow heat and aromatics can transform a vegetable.

Take the plain ole green bean.

Preheat the oven to about 400 degrees. Arrange fresh green beans (about one pound or so) in a single layer on a baking sheet. Top with a chopped onion, yellow or white, your choice. Drizzle with olive oil and sprinkle with salt and pepper.

Put in the oven and that's it! Stir a few times and let roast for 20 to 25 minutes.

Any leftovers can be folded into a pasta dish the next night.

Asiago Cheese Grits wtih Caramelized Onion

Also known as: the bomb.

Asiago Cheese Grits with Caramelized Onion

1 medium yellow onion, sliced
Olive oil
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.