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Cheesy Grits Breakfast Bowls

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"Growing up down South, a bowl of grits mixed with some crispy, crumbled breakfast sausage and a side of buttered toast was a weekend favorite. These days, I stir in some grated cheese and top off the grits with a fried egg and some roasted red peppers for a colorful one-dish delight."

List of Ingredients

â—¦ 1 pound sage pork sausage
â—¦ â…” cup quick-cooking grits
â—¦ ¼ teaspoon plus â…› teaspoon freshly ground black pepper
â—¦ 1 cup (4 ounces) plus ½ cup (2 ounces) shredded extra-sharp white Cheddar
â—¦ ½ cup (4 ounces) cream cheese, at room temperature
â—¦ 1 tablespoon unsalted butter
â—¦ 4 large eggs
â—¦ ¼ cup chopped roasted red peppers
â—¦ 1 tablespoon chopped fresh chives


Recipe

Put the sausage in a saucepan. Cook over medium heat, stirring occasionally to break up the pieces, until browned, about 10 minutes. Add 3 ¼ cups water, the grits, and ¼ teaspoon pepper to the saucepan and stir to combine. Bring to a boil, then reduce the heat to medium-low. Cook, stirring occasionally, until thick, about 5 minutes. Stir in 1 cup Cheddar and the cream cheese and continue to cook until the cheeses melt, about 3 minutes.

Melt the butter in a nonstick skillet over low heat. Crack the eggs into the skillet. Cover tightly with a lid and cook over low heat until the whites are set, about 2 minutes.

Divide the grits mixture among four bowls. Top each with a fried egg. Divide and sprinkle the remaining ½ cup Cheddar, the roasted red peppers, chives, and the remaining â…› teaspoon pepper over each serving.

Makes 4 servings