1/2 minced onion in butter with 1/2 tsp fresh ground pepper, and 1/2 tsp salt.
Add 3 minced garlic cloves.
When onions start to clear, add 3c water or stock, 1c coarse corn grits.
If extra umami desired, add a few shakes of fish sauce.
Simmer until thick and hard to keep from burning (10 min or so).
Add about 1/4 c pine nuts, and 1/4 c thin sliced/shredded romano or parmesan, and stir in.
Pour into a oven-safe bowl lightly greased with olive oil.
brush top with olive oil.
Bake at 375 for about an hour.
Can serve fresh.
Cool and refrigerate, then slice and serve re-heated by pan-reheating in butter or olive oil.