Cook your grits last because grits naturally thicken the longer they sit. So, prepare the meat and onions first, then the cheesy grits last for best results.

Prepare caramelized onions and lamb sausage ahead of time.

Using a large stock pot over medium heat, add six (6) cups of savory chicken bone broth, butter, and a pinch of sea salt.

When the bone broth mixture begins to boil, start adding the grits and stir them using a whisk. Whisking the grits prevents them from clumping together. And believe me, you don't want lumpy grits. No Bueno!

Continue stirring until the grits thicken, typically after 10-12 minutes.

Turn the heat source to low, add cheese and heavy cream, and stir until the cheese melts.

Add sea salt and freshly ground black peppercorns to taste.

Spoon cheese grits onto a serving plate, and add lamb sausage and caramelized onions. Finish with freshly chopped cilantro and pan drippings from the sausage.

Serve.

In a large skillet over medium-high heat, add EVOO and unsalted butter.

Once the butter has melted, add the sliced onions and toss until the onions are glossy. Spread the onions out so they cook and brown evenly. Cook onions on med-high heat for five (5) minutes to get a bit of char.

Reduce the heat to low and slowly cook the onions until they caramelize. About thirty-five (35) more minutes, and they're done. Add sea salt and freshly ground black peppercorns to taste.

Notes: Don't slice your onions too thin; thin onions have a tendency to fall apart or burn. Use a mandolin and adjust the blade for a medium cut; about 1/4" is perfect.

I put a bit of EVOO in a cast iron skillet over med-high heat, but you can grill them over wood charcoal, too, for even more flavor. Once the oil began to smoke, I added the lamb sausage.

I let them cook for about 4-5 minutes on each side to get a bit of char on the sausage.

After browning both sides, reduce the heat to medium-low and cook the sausage until done, about 15-20 minutes.

The Merguez Lamb Sausage produces a flavorful jus that begs to be spooned over the cheese grits. Do it 'cause you'll be a happy camper if you do. True story.