Cheesy Grits and Eggs
This is one of my favorite breakfasts. Unfortunately, Dave isnt a big fan of grits or polenta... so I only have it when he is away.. or isnt hungry for breakfast. The latter was the case this morning... so yay for me! ;-)
I tried making my eggs a different way this morning, instead of frying them... I got the Silver Spoon cookbook yesterday, and in it is a recipe for "shirred" eggs. Basically just stick the eggs in the oven at 325 for 5 mins and voila. I think they produced perfectly shaped and cooked eggs!
For the grits-
half a cup of grits (or polenta... but grits are better =P)
2 cups of milk
a knob of butter
cheese (about half a cup shredded... I used glouster and parmesan today)
3 chopped scallions
dash of garlic powder
salt & pepper to taste
Cook the grits and milk with onion and garlic powder until they start to get creamy. Add butter til melted. Add cheese til melted. Salt & pepper to taste. Serve with eggs on top!
MMmmmmm.
posted by Lea | 1/14/2007
4 Comments:
I always thought grits and polenta were the same thing. :s
Common misconception Ros.. that us Southerners are the only ones in the world that seem to understand ;-) Grits are made from hominy.. course ground corn treated with an alkali... whereas polenta and corn meal are not. :)
http://en.wikipedia.org/wiki/Hominy
I have never tried grits but have always really wanted to. I think your recipe sounds delicious!
Hominy grits are one type of ground corn aka grits.
Yellow grits are more common and still considered to be grits even if the hull is on the kernel when it is ground.
http://en.wikipedia.org/wiki/Grits
Kind of like rice, brown rice, long grain rice, basamti, it's all rice.
Post a Comment
Subscribe to Post Comments [Atom]
<< Home