Ged and I love breakfast for dinner or Brinner. We used to make hashbrowns, Ged made cottage pancakes, and eggs. So I decided to fancy it up a little. I used a cheese grits recipe from Alton Brown, one of my favorite food network personalities. It was really easy and was the best cheese grits I've ever made. As it so happens I am making these for brunch as I write this post. Yummy.
Alton Brown Cheese Grits Recipe
Ingredients:
2 cups of whole milk
2 cups of water
1 1/2 teaspoon salt
1 cup course ground corn meal
1/2 teaspoon black pepper
4 tablespoons unsalted butter
4 oz shredded sharp cheddar cheese
Bring milk, water, and salt to a boil in a large heavy bottomed pot. Once the mixture is boiling slowly add corn meal. Stirring while you add it. It is very important to add slowly to prevent lumps. Once the corn meal has been fully added. Reduce heat and cover for 20-25 minutes. Stir every 3-4 minutes to prevent lumps. After 20-25 minutes remove from heat and add cheese and butter slowly to fully incorporate.
I served this over a bed of fresh steamed asparagus. I learned a neat trick for deciding where to cut the bottom of the asparagus to prevent it from tasting woody. Take a piece and hold the bottom firmly bend outward until it breaks. That breaking point is roughly where you should trim every piece in the bunch to have tender steamed asparagus. Then top with an over easy egg and enjoy. I love the flavors and colors of these ingredients together.
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