A Simple Bowl of Breakfast Grits

To make delicious Breakfast Grits I’ve found that a good splash of olive oil, a little grated parmesan cheese and several grinds of pepper make them both interesting and delicious. Now I look forward to grits for breakfast, but they can also serve as a tasty side dish for lunch or dinner.

Revisiting the Basics

Stepping back into the kitchen after an absence, it can be hard to know where to begin. The cupboard is nearly bare and the perishables were either cleaned out before leaving or need to be scrutinized heavily upon my return. Menu planning has not been a priority and my schedule is out of whack. Under the circumstances, it is a good idea to start with some basics.

This particular basic is one I have been meaning to post about since way back in the beginning. I guess I just never got around to it. A simple bowl of grits is a nice way to start the day but when I make grits for breakfast it seems I either don’t like the photos or I just don’t know what to say. Really, this is hardly even a recipe. I mean grits are just grits. Right?

Coming to Terms

Well, almost, but not quite. The breakfast grits I remember from my childhood were often soft, white and bland. They were served as a side to eggs and bacon or country ham. Given a choice I always chose something else. Not given a choice, I just ignored them. I’m not really sure I ever actually tasted grits before I left home for college. 

As I grew older, a woman with southern roots, I felt it was my duty to come to terms with grits. I tried them again and again with mixed results. Then, I was introduced to the dish that will convert even the staunchest detractor: my stepmother’s Cheese Grits Casserole. From there my relationship with grits got a lot friendlier and a lot less purist.

Later, in the Pacific Northwest, I discovered Bob’s Red Mill and their “Corn Grits also known as Polenta.” The website assured me that grits and polenta are one and the same. Still, these particular grits have a bit more color and texture than typical southern-style grits. I found that I like them that way. I also found that a good splash of olive oil, a little grated parmesan cheese and several grinds of pepper make grits both interesting and delicious.

These days I enjoy grits. I actually look forward to them for breakfast, but they can also serve as a tasty side dish for lunch or dinner.

Breakfast Grits

Course: Breakfast, SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

1

minute

Total time

11

minutes

A good splash of olive oil, a little grated parmesan cheese and several grinds of pepper make Breakfast Grits both interesting and delicious.

Ingredients

• 1 cup Corn Grits (I use Bob’s Red Mill)

• 3 cups water

• a little salt

Directions

• Boil water. Pour in grits in a fine stream while stirring. Add salt.
• Stir over medium low heat until grits are thick, about 3 minutes. Cover, turn heat to low, and continue cooking until timer goes off for 5 minutes total.
• Let sit five minutes.
• Scoop grits into bowl. Dust with black pepper, pink pepper, a little grated parmesan cheese, and a drizzle of good olive oil.
• Eat hot.
• Enjoy!

Notes

• Experiment with different toppings. Grits are fairly neutral in flavor. I like savory toppings but you might enjoy breakfast grits topped with milk and honey or cinnamon and sugar.
• If you have leftovers, scoop remaining grits into a loaf pan or rectangular plastic storage container just big enough to hold them. Cover and refrigerate. When ready to cook, turn container upside down on a plate. Unmold and slice. Slices can be brushed with oil and pan fried, baked or broiled until crispy.