I’ve said this before, but Grits have always been a staple within my household. I am a southern girl and although my Mom is not originally from the south, she or I cooked them on most weekends when I was growing up. We would also have nights that we called “Breakfast Dinner”, which would normally involve Grits, Scrambled Eggs, and probably at that time a Sausage patty or two. I’ve seen grits prepared all kind of ways. Some people like them sweet with a little sugar and/or butter, but I’m the savory type and love them with a little salt, butter, and almost always some type of cheese.
One of the great things about this bowl of dreaminess is that it basically can be served any time of day. I’ve topped some creamy cheddar cheese grits, with a fried egg, sautéed Brussel Sprouts, and a little goat cheese. I realize that a lot of people are not big fans of Brussel Sprouts and struggle at times with different ways to prepare them, but I really love them. One of my favorite ways to prepare them is thinly sliced, sautéed in a little sesame oil, garlic, a pinch of red chili flakes, and a pinch of sea salt. They are also great roasted in a little olive oil and served with a sriracha aioli sauce.
Recipe: Serves 2
Ingredients for the Grits:
3/4 cups of Stone Ground Grits (Yellow or White)
3 cups of Water
1 teaspoon Sea Salt (adjust to your liking)
1-2 tablespoons of Butter
1/2 – 3/4 cups of Shredded Sharp Cheddar Cheese
Ingredients for the Brussel Sprouts:
8 – 10 Brussel Sprouts (hard ends sliced off and then thinly sliced)
1/2 teaspoon of Garlic (minced)
1 pinch of Red Chili Flakes
A drizzle of Sesame Oil
A pinch of Goat Cheese (optional)
For the Eggs:
2 large Farm Raised/Cage Free Eggs (cracked and placed in a small bowl)
Butter or Oil for frying
In a medium sauce pan/pot, on a low to medium heat, add in grits and water. Bring grits to a slight boil and then allow to simmer on low heat for 10 – 15 minutes. Continue to stir as grits begin to thicken. You want the grits to be creamy and not too thick or lumpy(stirring is essential). If they get too thick, feel free to add just a little more water to your pot. Once thick and creamy, add your butter, salt, cheese, and then stir well until cheese is melted. Again, if they get too thick add a tablespoon of water if you need to. Keep heat really low until you’re ready to serve, but still continue to stir a little.
In a frying pan, on low to medium heat, drizzle with sesame oil, then sauté brussel sprouts for 5 minutes or so. Add in garlic and a pinch of sea salt and sauté for an additional 5 minutes or so or until they are to your idea of doneness. I particularly like just a little browning, but sauté them to your liking. Place brussel sprouts on a plate. In that same frying pan, on low to medium heat, add a tablespoon of oil or butter, and carefully pour eggs into pan. Cook eggs until the clear part has turned completely white and the edges are slightly golden. If you like your eggs over easy, then carefully flip them over and cook for about a minute.
Pour grits into two bowls, place eggs on top, and then add brussel sprouts on top. Add a pinch of red chili flakes on top along with a sprinkle of goat cheese if you like.