Monday, September 5, 2011

Bacon makes everything better, like grits!

Since we had potatoes for dinner last night, I decided to mix things up a bit and make grits for breakfast instead of the usual eggs, bacon and potatoes we eat way to often on the weekend.

Once upon a time, I ate grits almost every day for breakfast, and that's likely the reason I eat them rarely now. But with gluten now off the menu (except when I cheat), I need to add as much variety to my carb repertoire as possible to keep my taste buds from craving bread and other wheatiful foods.

I followed the package directions, bringing 3 c. of water with 1/4 t. salt to a bowl, then slowly adding 1 c. of grits and stirring continuously for 5 minutes, turning the heat down to low. After removing the grits from the heat, I added 2 T. unsalted butter, about 1/4 c. Parmesan cheese (cheddar is preferred, but I was too lazy to open a new package!) and pepper to taste, then scooped the grits into 2 serving bowls.

Top them with 1-2 eggs each, and chopped bacon, and you've got a flavorful breakfast that'll stick to your bones!

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