The weather has been doing this glorious thing where the sun slowly climbs in the east, taking its time slipping past the horizon and up into the sky. It's as if it's as tired as my teenager the way it slinks out of bed and welcomes the day. The air cool against your skin, the toasty blankets pulled down reluctantly. Yet the days are warm until nightfall, when sweatshirts are pulled over tees and bonfires warm against the eve.
Cozy sweaters and campfires live in tandem with jeans and thin cotton t-shirts. The produce is still being dug from the ground, and the apples are blushing on their branches. Breakfast each morning is a time for warming with the day, and rather than shrink back at the thought of turning on the stove, I welcome it as readily as a warm cup of coffee or tea each morning.
Grits aren't a common thing around our Midwestern home, but years ago I fell in love with them as certain and lasting as I fell in love with steel cut oats. Cooked until creamy and smothered in cheese, they might generally become a dinner served with shrimp, but they can easily be made into a savory canvas for your morning eggs to rest upon. If you prefer your eggs fried over poached, you're welcome to serve them up whichever way you please.
Embrace cheesy grits for breakfast with the same gusto you embrace the gorgeous fall day headed your way.
Need more healthy breakfast ideas? Don't miss Megan's Gluten Free Crepe Recipe.
Cheesy Grits Recipe
Ingredients
- 3 cups water
- 1/2 teaspoon salt
- 1 cup white corn grits
- 1 tablespoon butter
- 2 cups spinach, fresh, rinsed and stems removed
- 3/4 cup aged white cheddar cheese, grated - like kerrygold dubliner cheese
- 4 eggs
Directions
- In a medium saucepan over high heat, bring the water and salt to a boil.
- Gradually stir in the grits to prevent clumping. Once they are incorporated, reduce the heat to medium-low and simmer.
- Continue cooking until the grits are thick, stirring frequently about 20 minutes.
- While the grits are cooking, melt the butter over medium-high heat in a medium sauté pan.
- Add the spinach and cook until wilted. Remove from heat and set aside.
- Stir in the cheese 1/4 cup at a time, stirring until melted after each addition.
- Add the spinach and butter.
- Poach the eggs in a low saucepan of boiling water. Spoon the grits onto four plates. Top each with a poached egg.
via Food Fanatic http://www.foodfanatic.com/2013/10/cheesy-grits-and-eggs-southern-comfort-at-breakfast/
Put the internet to work for you.
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