Brussel Sprouts with Cheddar Cheese Grits
Ingredients
For the Grits
3/4 cups of Stone Ground Grits (Yellow or White)
3 cups of Water
1 teaspoon Sea Salt (adjust to your liking)
1-2 tablespoons of Butter
1/2 – 3/4 cups of Shredded Sharp Cheddar Cheese
For the Brussel Sprouts
8 – 10 Brussel Sprouts (hard ends sliced off and then thinly sliced)
1/2 teaspoon of Garlic (minced)
1 pinch of Red Chili Flakes
A drizzle of Sesame Oil
A pinch of Goat Cheese (optional)
For the Eggs
2 large Farm Raised/Cage Free Eggs (cracked and placed in a small bowl)
Butter or Oil for frying
Get Cooking
In a medium sauce pan/pot, on a low to medium heat, add in grits and water. Bring grits to a slight boil and then allow to simmer on low heat for 10 – 15 minutes. Continue to stir as grits begin to thicken. You want the grits to be creamy and not too thick or lumpy(stirring is essential). If they get too thick, feel free to add just a little more water to your pot. Once thick and creamy, add your butter, salt, cheese, and then stir well until cheese is melted. Again, if they get too thick add a tablespoon of water if you need to. Keep heat really low until you’re ready to serve, but still continue to stir a little.
In a frying pan, on low to medium heat, drizzle with sesame oil, then sauté brussel sprouts for 5 minutes or so. Add in garlic and a pinch of sea salt and sauté for an additional 5 minutes or so or until they are to your idea of doneness. I particularly like just a little browning, but sauté them to your liking. Place brussel sprouts on a plate.
In that same frying pan, on low to medium heat, add a tablespoon of oil or butter, and carefully pour eggs into pan. Cook eggs until the clear part has turned completely white and the edges are slightly golden. If you like your eggs over easy, then carefully flip them over and cook for about a minute.
Pour grits into two bowls, place eggs on top, and then add brussel sprouts on top. Add a pinch of red chili flakes on top along with a sprinkle of goat cheese if you like.
