Cheesy Grits Breakfast Bowls
Source of Recipe
From "Half Homemade, Fully Delicious" by David Venable
Recipe Introduction
"Growing up down South, a bowl of grits mixed with some crispy, crumbled breakfast sausage and a side of buttered toast was a weekend favorite. These days, I stir in some grated cheese and top off the grits with a fried egg and some roasted red peppers for a colorful one-dish delight."
List of Ingredients
◦ 1 pound sage pork sausage
◦ ⅔ cup quick-cooking grits
◦ � teaspoon plus ⅛ teaspoon freshly ground black pepper
◦ 1 cup (4 ounces) plus � cup (2 ounces) shredded extra-sharp white Cheddar
◦ � cup (4 ounces) cream cheese, at room temperature
◦ 1 tablespoon unsalted butter
◦ 4 large eggs
◦ � cup chopped roasted red peppers
◦ 1 tablespoon chopped fresh chives
Recipe
Put the sausage in a saucepan. Cook over medium heat, stirring occasionally to break up the pieces, until browned, about 10 minutes. Add 3 � cups water, the grits, and � teaspoon pepper to the saucepan and stir to combine. Bring to a boil, then reduce the heat to medium-low. Cook, stirring occasionally, until thick, about 5 minutes. Stir in 1 cup Cheddar and the cream cheese and continue to cook until the cheeses melt, about 3 minutes.
Melt the butter in a nonstick skillet over low heat. Crack the eggs into the skillet. Cover tightly with a lid and cook over low heat until the whites are set, about 2 minutes.
Divide the grits mixture among four bowls. Top each with a fried egg. Divide and sprinkle the remaining � cup Cheddar, the roasted red peppers, chives, and the remaining ⅛ teaspoon pepper over each serving.
Makes 4 servings
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