As with most Northern people, almost everything I know about grits is derived from the classic film “My Cousin Vinny.” A bit of research reveals that there are 3 main levels: instant, quick, and old fashioned. Very similar to oatmeal. (For a detailed explanation of how grits relate to corn meal and polenta, look elsewhere because I’m still a bit fuzzy the whole thing, and defer to the label on the packaging to differentiate between the three.) There seems to be universal agreement that the instant version is trash, and not worth it, because the quick cook ones really do only take a few minutes. And unless one is a real connoisseur, there seems to be little benefit to the traditional method of tediously stirring a pot of gruel for an hour just to obtain a pot of porridge at the end that is virtually indistinguishable. The Modernist Cuisine cookbook has an elaborate “time saving” method of pressure cooking the grits to reduce the time by 2/3, but it still seems like way too much work. Maybe you Instant Pot aficionados would like to try, but for now I will stick to the time honoured method of using the microwave oven.
As you may have noticed if you’ve ever tried them, grits on their own are terribly bland and boring and it’s really hard to see the appeal. But doctored up a bit, they serve as a wonderful canvas for a delicious breakfast/brunch.
First, use chicken broth instead of water. Preferably homemade, with some character. Mexican style with epazote, oregano, garlic, culantro, achiote, and a bit of heat is ideal. But you could also start with broth in a box and add some black pepper, cayenne, onion and garlic powder, ground oregano, etc.
Second, to create a silky texture, melt in some American cheese. Velveeta is also popular, but tastes too artificial, and real cheese doesn’t dissolve as well. But feel free to experiment if you want it extra cheesy.
Third, the grits need some protein as a garnish. I like a sunny side up egg, but shrimp & grits is a wonderful combination as well.
Finally, a sauce is needed to elevate the whole thing from a bowl of bland mush into a complete dish. This one is adapted from the Modernist Cuisine cookbook. If done right, the end product is the perfect balance of sweet, salty, and depth of flavour.
Ingredients (for two servings)
- 1/2 cup quick cooking (aka 5-minute) grits
- 2 cups chicken broth, preferably homemade
- 4 slices American cheese
- 2 eggs
- 1 cup chicken broth
- 1 star anise
- 1/4 cup dark roasted coffee beans
- 2-3 tsp maple syrup
- 1/4 tsp smoked paprika
- 1-2 tsp butter
Directions
- Grits: In a large microwave safe bowl, stir the grits with the chicken broth. Cook on high for 3 minutes.
- Remove bowl from microwave, stir well, then add the cheese and cook for another 2-3 minutes depending on how cold the broth was to start with and how strong the microwaves are. Stir halfway through to incorporate cheese and break up any clumps, and add time in 1 minute increments if too soupy. Adjust seasonings depending on how salty/spicy the broth was to start with.
- Gravy: Heat the remaining 1 cup of chicken broth in a saucepan with the star anise until it just starts to bubble.
- Add the coffee beans, maple syrup, a generous sprinkle of smoked paprika and a dash of cayenne.
- Stir to incorporate, and simmer gently for 5 minutes while the grits cook. Taste and adjust seasoning.
- Remove from heat and swirl in the butter. Strain the sauce and keep warm.
- Assembly: Fry the two eggs in butter or bacon grease sunny side up until just barely set. I like to use relatively high heat to get the edges of the whites a bit crispy, and spoon the butter over the top to cook evenly. Spreading the egg out in the pan also helps it to cook through quickly, leaving the yolk nice and runny while avoiding gross undercooked egg white (which is why I normally prefer my eggs over easy, but the presentation is worth the extra effort here).
- Divide the grits into two bowls, top each with an egg, and spoon the sauce around the egg.
