Saturday morning is such a great time for family and friends to come together and eat a bit of brunch or breakfast and I’ve got the perfect thing to serve.
I love a good meal in a bowl. In my grits bowl I begin with coarse-ground grits, some leftover sauteed greens, crumbled up sausage or bacon and an egg sunny-side-up! Now, if that doesn’t hold you for a while I don’t know what will!
Soaking my grits overnight with a bit of lemon juice helps to break the grain down and make it more digestible and creamy. You’ll learn about this in my video from my “Don’t Tell Mama” Series on KitchenDaily.com. All kinds of fun stuff to look at over there.
So, have a glorious weekend and cook something special for your peeps and they’ll feel the love inside and out!
Tell me what special breakfast foods you make on the weekends!
2 tablespoons cider vinegar
1 cup stone-ground grits
1/2 cup whole milk
1/2 teaspoon sea salt
1/2 cup grated cheddar cheese (optional)
salt and pepper to taste
1 teaspoon extra-virgin olive oil
1/2 pound sweet sausage links, meat removed from casing
1 Five-ounce container baby spinach (about 6 cups)
6 free range organic large eggs
In a medium saucepan combine the grits, water and vinegar and stir well. Put a lid on the grits mixture and place it on the counter and let grits soak for 7 to 8 hours or overnight.
Bring the grits to a boil, whisking, until thickened and tender about 10 minutes. Whisk in milk, salt and cheese, until hot and keep warm, covered.
Cook sausage, in a large non-stick skillet, over moderate heat, breaking it up with a wooded spoon, until no longer pink, about 5 minutes. Reserve skillet and transfer sausage to a bowl and keep warm, covered.
Cook spinach in reserved skillet, stirring constantly, until just wilted, 1 to 2 minutes. Season with nutmeg and salt and pepper to taste. Reserve skillet and transfer to bowl with sausage and keep warm covered.
Add oil to skillet and cook eggs over moderately low heat, until whites are set but yolks are still runny, about 3 minutes, for sunny-side up eggs.
Divide grits among serving bowls and top with sausage, spinach and eggs.
Note: The nutrition information for this recipe does not include the optional grated cheese.