Grits, Greens 'n Eggs

How to make grits (polenta)

Bring to boil

• 6 C Water
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp red pepper flakes

Add

2 cups of Bob’s Organic Grits –stirring as you add it to the boiling water.

Turn temp down to simmer and cook until soft, about 25-30 min.  The more you stir the creamier it gets.  (I normally don’t have time for that so I just stir the bottom intermittently so it doesn’t burn.)

Once it’s cooked

Stir in the braised greens (Braised Greens recipe)

~as many as you think it will hold depending on the eaters in your household. It could easily hold 2 lbs of greens-braised. 

Parmesan Option

Add 2 Cups of grated Parmesan cheese to the hot grits

Pour into an oiled bread pan and allow to cool.

Store in the refrigerator.

Make it a Breakfast

slice slabs 1/2inch thick and pan fry in a small amount of olive oil until toasted. Slowly for about 5 min. on each side.

In the meantime toss a few salad greens with your favorite vinaigrette and place on your plate.

Cook an egg or two- poached is our favorite but fried works too.

Once the grits are well-toasted place on top of the salad. Top the grits with your egg.

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