Ingredients
Scale
- 4 cups water
- 1 tsp salt
- 1 cup corn grits or polenta
- 1-7oz block Sincerely Brigitte Parsley and Chive cheese, shredded
- 2 tsp extra virgin olive oil
- 12 cherry or grape Tomatoes
- 1 cup fresh or thawed frozen peas
- Salt and pepper to taste
- 4-6 Eggs (optional)
Instructions
- Bring 4 cups of water to a boil
- Add 1 tsp salt
- Slowly add corn grits, stirring constantly and cook over medium heat for 15 minutes
- Add shredded cheese, reduce temperature to low and keep cooking for another 15 minutes. Cover the pot and let the grits sit
- In the meantime heat olive oil in a skillet. Add peas and tomatoes, salt and pepper to taste and cook for 4-5 minutes over medium heat
- Prepare eggs sunny side up (one per person, cooked to desired doneness )
- Serve grits on individual bowls, topped with tomatoes, peas and egg (serve immediately)
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Breakfast, lunch or dinner
- Cuisine: Kosher / Vegetarian