Cascading Kitchen Notes
This is one of our favorite springtime/early summer breakfasts when the long winter is past and the salad greens are plentiful.
Take the summer challenge and find out how many veggies you can work into a breakfast.
In addition to this breakfast combo, you can also cool and store the grits in a large 9x13 pan. Cut out a square when ready to pan fry. Top w/ marinated veggies and you have a great snack.
In the winter we use a lot of our dried greens mixed with grits for great nutrition and a sprinkle of green to enliven the gray days. When making the grits add the dried greens directly to the boiling water before adding the salt.
- Bring water to boil with black pepper and some dried red pepper and 1 large handful of dried greens.
- Crush with your hands as you add the greens to the water.
- Let it boil for 2-3 min.
- Add salt and grits, stirring constantly for the first several minutes to prevent clumps.
- Cook on low, stirring every 5 min to make sure it’s not sticking on the bottom.
Try crispy, fried polenta cakes with with this Greek Red Sauce.
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.