Grits With Creamed Cashews

1. 1

   Drain cashews and place in a blender with 1/4 cup water. Blend until smooth; set aside.

2. 2

   Heat oil in a medium frying pan over medium heat. Add onion and 1/2 tsp. salt and cook, stirring often, until onion is caramelized, 8 to 10 minutes; set aside.

3. 3

   Meanwhile, bring 3 cups broth to a boil in a medium saucepot. Add grits in a slow but steady stream, whisking constantly, until mixture is smooth. When mixture comes to a boil, reduce heat to low.

4. 4

   Simmer grits, stirring occasionally, until most of the liquid has been absorbed, 5 minutes. Add remaining 1 cup broth and 1/2 tsp. salt and cook, whisking constantly, until thickened, another 10 minutes.

5. 5

   Stir in creamed cashews and onions. Cover and cook, stirring occasionally, until grits are soft and fluffy, about 30 minutes.

6. 6

   Make ahead: Since the cashews take a while to make, it can be worth blending a few batches and then either chilling (up to 4 days) or freezing (up to 3 months) in an airtight container.

* Per serving · 4 servings · Values may vary.