Breakfast Done Right
Posted on 15 September 2008 by joy
What are you having this week for breakfast? Break your boring oatmeal or Starbucks muffin habit with a breakfast that will help you feel like it’s a lazy Saturday instead of a dreaded Monday or Tuesday morning. These grits cook up in about 5 minutes and can be topping with anything you have waiting in your fridge. I grabbed an ear of white corn, cheddar cheese and a jalapeno. The result is a warm, hearty and cheesy breakfast that keeps me full up until lunch hour.
If you don’t have corn and jalapeno on hand you might try sausage and green peppers or bacon and grilled onions with grated cheddar cheese. Whatever the combination, treat yourself to a warm bowl of grits for breakfast this week. It’ll put a smile into your weekday morning.
Grits with Grilled Corn, Onions, Peppers and Cheddar Cheese
1 generous serving
1 1/2 cup water
6 Tablespoons quick cooking grits (not instant)
2 dashes of salt
1 Tablespoon unsalted butter
pepper to taste
1 ear sweet corn, fresh
1/2 jalapeno pepper, diced, without the seeds
2 Tablespoons diced onions
1 Tablespoon olive oil
1/3 cup grated sharp cheddar cheese
Cut corn of the ear, dice jalapeno pepper and onions and saute in olive oil. Cook over medium heat, stirring occasionally, until well browned, about 5 minutes. Remove from heat and set aside.
In a small sauce pan, bring water to a boil. Add salt. Slowly stir in the dry grits. Cover and cook for 5 to 7 minutes, removing the cover to stir occasionally. Remove from heat and stir in butter until melted and pepper to taste. Top with corn and onion mixture and grated cheese. Enjoy!
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Tags | breakfast, cooking, cooking at home, cooking for one, Food, healthy breakfast recipe
September 18th, 2008 at 10:57 am
I sincerely apologize for my husband’s disruptive behavior.
He’s been on edge waiting for the wire transfer from Mr. Williams Kabor with the African Development Bank Group.
I’ll see that he gets back on his medication right away.
September 16th, 2008 at 9:48 am
I’m sorry but my girlfriend “chiff0nade” is again posting under the influence of alochol and drugs. Her post (second from the bottom) is typical for her. She has lost grip of reality, unfortunately, since her mother Aida died.
Being a southern boy myself, I love grits, but “therealchiffonade” is an Italian immigrant from Brooklyn, New York, who’s former (and FOURTH) husband brought her to Clerwter, Florida, and dumped her.
I let her move into my trailer house, and am trying to teach her to appreciate real Southern food, like your wonderful breakfast grits.
David Wyers,
Clearwater, Florida
(727) 467-9009
September 15th, 2008 at 7:38 pm
I am always looking for a hearty breakfast, because I mostly have brunch everyday (no lunch). And this is a great idea. I can combine whatever leftover veggies are in the fridge. Thanks!
September 15th, 2008 at 1:50 pm
Please note that the Serious Eats’ “Chiffonade’s” post (on top) does not link to my website. The weird people at Serious Eats seem to love harassing anyone who posts on “TasteSpotting.”
Adam Kuban, Ed Levine, and his crew, including “chiffonade” don’t have a whole lot to do, apparently.
My Email address ends in .178, so you can check the impostor’s post from Serious Eats.
Sorry that these people choose to disrupt your wonderful blog.
DocChuck
September 15th, 2008 at 1:36 pm
Grits also come in handly when you don’t have all your teeth, or have had painful dental work. I’m a big fan of cheese grits of all types!
September 15th, 2008 at 12:44 pm
As a 66-year-old Native Southerner, I have eaten my fair share of grits (probably a boat load, or so).
Anyway, I have never met a bowl of good grits that I didn’t like (unless they were prepared “up Nawth”, especially in New Yawk).
However, your version sounds really good, and I will give it a try. Never thought of combining white corn with the magnificent Southern grits (although I have often eaten “fried corn” as a side with my breakfast).
Thanks for the new idea.