Parmesan Grits
Grits is to the United States as polenta is to Italy This grits recipe is an easy side for a weeknight dinner or a comforting supper. When these cheese grits are served with a poached egg on top and extra Parmigiano Reggiano® cheese for sprinkling, it’s like having breakfast for dinner. And since we all know that grits for breakfast make a great start on a cold day, serve these Parmesan grits for breakfast with a poached egg and crisp bacon pieces mixed in with the cheese grits or on the side.
Want to make your grits more savory? Add ½ teaspoon of garlic powder or fresh rosemary or thyme to this grits recipe. You can use a cup of tomato sauce to top these Parmesan grits, and for extra creamy Parmesan grits, add a few tablespoons of butter or cream to the grits before serving.
Want to make your grits more savory? Add ½ teaspoon of garlic powder or fresh rosemary or thyme to this grits recipe. You can use a cup of tomato sauce to top these Parmesan grits, and for extra creamy Parmesan grits, add a few tablespoons of butter or cream to the grits before serving.
Votes: 0
Rating: 0
You:
Rating: 0
You:
Rate this recipe!
Chef devparm
|
Parmesan Grits
Grits is to the United States as polenta is to Italy This grits recipe is an easy side for a weeknight dinner or a comforting supper. When these cheese grits are served with a poached egg on top and extra Parmigiano Reggiano® cheese for sprinkling, it’s like having breakfast for dinner. And since we all know that grits for breakfast make a great start on a cold day, serve these Parmesan grits for breakfast with a poached egg and crisp bacon pieces mixed in with the cheese grits or on the side.
Want to make your grits more savory? Add ½ teaspoon of garlic powder or fresh rosemary or thyme to this grits recipe. You can use a cup of tomato sauce to top these Parmesan grits, and for extra creamy Parmesan grits, add a few tablespoons of butter or cream to the grits before serving.
Votes: 0
Rating: 0 You:
Rate this recipe!
Chef devparm
|
Ingredients (4 people)
Directions
- Bring the water and salt to a boil. Slowly add the grits to the boiling water while stirring continuously. Cook for 5 minutes or according to package directions. Add the pepper and Parmigiano Reggiano.
- At the same time, heat a frying pan on medium heat. Chop the bacon in 1-inch pieces and fry slowly until the pieces are crisp and the fat has rendered.
- In another pot, bring water to the boil, add salt and poach the eggs. Alternatively, fry the eggs sunny side up.
- Serve the grits in individual deep plates with a poached egg and the crispy bacon pieces scattered on top. Drizzle with some balsamic vinegar or syrup.
Ingredients (4 people)
|
Directions
|