Southern-Spanish fusion

So I'm pretty sure Spaniards don't eat grits in any form, but I didn't care when I cooked these---much less when I ate them. I took the method and liquid to grits ratio from Cooking for Two 2010 but subbed and added ingredients to make them answer a craving for Spanish flavors, or what I know of them. These came out light and fluffy, and while M still isn't gung-ho about grits, he at least ate them without grumbling about how over-rated they are. Good enough.

Creamy baked grits "al estilo español"
Adapted from Cooking for Two 2010
(serves 2)

1 Tbsp. butter
1/4 c. minced onion
3/4 c. water
1/4 c. half-and-half (low fat or whole milk will work too)
1/2 tsp. salt
1/4 c. quick-cooking grits (not instant, not old-fashioned)
1/2 c. grated Manchego cheese
1/3 c. jarred roasted red peppers, rinsed, dried, and chopped
1 lg. egg, lightly beaten
1 scallion, sliced thin on the bias
generous pinch piment d'espelette, or hot paprika (optional)

1. Preheat oven to 375. Melt butter in a 7" or 8" ovensafe nonstick skillet over medium heat; add minced onion and cook, stirring occasionally, til softened, about 5 minutes. Stir in the water, half-and-half, and salt. Once at a boil, slowly whisk in the grits. Reduce heat to low and cook, stirring frequently, til grits are thick and creamy, about 5 minutes.

2. Off heat, stir in all but 2 Tbsp. of the cheese, the chopped peppers, and the egg. Smooth grits into an even layer and sprinkle with remaining 2 Tbsp. cheese. Transfer to the oven and bake til cheese is melted and golden, about 15 minutes.

3. Remove skillet from oven and let stand on a trivet or rack for 10 minutes. (Be sure to keep a potholder over the handle as it will be extremely hot for quite some time.) Sprinkle grits with the scallions and piment or paprika if desired, and serve.

As usual, bacon is a fine accompaniment. And it can cook in the oven for about the same amount of time as the grits, on a lower rack.