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Grits, Two Ways

March 6, 2015 By Aubrie Cornelius

Alright guys, today is all about some MAJOR comfort food. Creamy grits!Grits, Two WaysAnd, no, these aren’t your average from-the-box grits (although those are pretty darn delicious, too). These babies are made from scratch (easier than you might think) with butter, a touch of salt and creamy delicious whole milk.

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When I say that this dish will make your taste buds sing, I am not exaggerating. Definitely one of my favorite recipes, ever. And because I seriously couldn’t decide, I’m sharing two ways to serve these up. CL1A4735

First up, grits topped with mixed greens and sauted mushrooms.

1. To make the grits, bring the milk, salt, and water to a boil.

2. Reduce to a simmer and gradually pour in the grits while whisking continuously.

3. Continue to cook and whisk until almost all of the milk has been absorbed (if you cook them too long they will start to clump, to fix this add a bit more milk). Remove from heat.

4. To make the greens, add about 1 tsp. of olive oil to a small saute pan and heat over a medium-high heat. Add half of the mushrooms and cook for about 2-3 minutes.  Add the greens and the remainder of the mushrooms, toss together to combine and cook for about 1 minute before removing from heat.
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To make the chorizo version, simply cook or heat your chorizo, then either cut or shred (I chose the latter) and serve with a fried egg!CL1A4754

In all this take about 30 minutes tops and is perfect for a weekend brunch or a weeknight dinner! Plus, it’s easy to pack up and take to work during the workweek (always a plus).

By the way, I am officially on Twitter!  I know I’m a bit behind the curve, but I would love to have you follow along! My handle is @blondechefblog or click the twitter icon on the right hand side of this page.

Gritz Two Ways
 
Print
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: The Blonde Chef
Serves: 4-6
What You'll Need
  • 1 cup rough corn grits
  • 2 cups water
  • 2½ cups whole milk
  • 1½ tsp salt
  • Mixed Greens & Mushrooms
  • 1 cup mixed mushrooms
  • 1 cup mixed greens
  • Chorizo and Fried Egg
  • 2-3 chorizo links
  • 2-3 eggs
Instructions
  1. To make the grits, bring the milk, salt, and water to a boil.
  2. Reduce to a simmer and gradually pour in the grits while whisking continuously.
  3. Continue to cook and whisk until almost all of the milk has been absorbed (if you cook them too long they will start to clump, to fix this add a bit more milk) this should take about 10 minutes. Remove from heat.
  4. To make the greens, add about 1 tsp. of olive oil to a small saute pan and heat over a medium-high heat. Add half of the mushrooms and cook for about 2-3 minutes. Add the greens and the remainder of the mushrooms, toss together to combine and cook for about 1 minute before removing from heat.
  5. In a pan, cook the chorizo through on medium heat.
  6. Cook the eggs in the same pan until the whites are cooked all the way through.
  7. Serve immediately.
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Filed Under: All, Breakfast, Clean Eating, Main Course, Uncategorized Tagged With: brunch, chorizo, grits

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The Blonde Chef

Welcome! My name is Aubrie, and I created this blog to share two of my passions; food and photography. On TBC you will find multi-cultural meals that are made to share! I enjoy creating dishes with a healthy twist, but I never skimp on dessert!I love to try new things, and I am not scared of a challenge! Read More…

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