Ingredients
- 2 cups Water
- 1/2 cup Quick-cooking Grits (not instant)
- 1/2 cup Cheddar cheese shredded
- 1 tsp Extra-virgin olive oil
- 4 tbsp Red onion minced
- 6 oz Ground Italian sausage
- 2 tsp White vinegar
- 8 Eggs
- 2 tbsp Scallions chopped
- 2 tbsp Jalapeño pepper (optional) for garnish
- 4 slices Sourdough bread toasted (or bread of your choice)
- 1 cup Watermelon (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Add the water and grits to a saucepan over medium heat; bring to a simmer covered with a lid. Season with salt and pepper. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Remove from the heat and stir in the cheese; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
- Heat the oil in a nonstick pan over medium heat, sauté the onion until soft. Then crumble in the sausage and cook until it is no longer pink, then set aside.
- In the meantime, fill a saucepan halfway with water. Bring the water and vinegar to a simmer. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
- Place the eggs and sausage over grits. Garnish with scallions and jalapeno if using. Serve with bread and watermelon.
Nutrition
Calories: 498kcal | Carbohydrates: 34g | Protein: 26g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 375mg | Sodium: 677mg | Potassium: 405mg | Fiber: 3g | Sugar: 5g | Vitamin A: 944IU | Vitamin C: 14mg | Calcium: 210mg | Iron: 4mg
Sausage Grits
Ingredients
- 2 cups Water
- 1/2 cup Quick-cooking Grits (not instant)
- 1/2 cup Cheddar cheese shredded
- 1 tsp Extra-virgin olive oil
- 4 tbsp Red onion minced
- 6 oz Ground Italian sausage
- 2 tsp White vinegar
- 8 Eggs
- 2 tbsp Scallions chopped
- 2 tbsp Jalapeño pepper (optional) for garnish
- 4 slices Sourdough bread toasted (or bread of your choice)
- 1 cup Watermelon (Check the Fruit guide to substitute seasonal fruits)
Instructions
- Add the water and grits to a saucepan over medium heat; bring to a simmer covered with a lid. Season with salt and pepper. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Remove from the heat and stir in the cheese; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
- Heat the oil in a nonstick pan over medium heat, sauté the onion until soft. Then crumble in the sausage and cook until it is no longer pink, then set aside.
- In the meantime, fill a saucepan halfway with water. Bring the water and vinegar to a simmer. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
- Place the eggs and sausage over grits. Garnish with scallions and jalapeno if using. Serve with bread and watermelon.
Nutrition
Calories: 498kcalCarbohydrates: 34gProtein: 26gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 375mgSodium: 677mgPotassium: 405mgFiber: 3gSugar: 5gVitamin A: 944IUVitamin C: 14mgCalcium: 210mgIron: 4mg
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