This recipe can easily be scaled down for one or two servings. It is savory, warm, and hearty. Our tomato relish is the perfect accompaniment to cheesy, creamy grits.
Yield: 4 Servings
MORNING GRITS BOWL WITH BACON TOMATO GRAVY
Prep time: 30 MinTotal time: 30 Min
Ingredients
- 1 teaspoon salt
- 1 cup The Old Mill Grits
- 2 tablespoons butter
- ½ cup milk
- 6 oz. sharp cheddar cheese, grated
- 4 slices thick cut bacon, chopped
- 4 large eggs
- 1 jar (16 oz) The Old Mill Red Ripe Tomato Relish
- 1 tablespoon hot sauce
- ¼ cup heavy cream
- ½ teaspoon The Old Mill Ground Roasted Veggie Seasoning
- ¼ cup chopped green onion
Instructions
- Heat 4 cups water and salt in a medium saucepan over medium heat. Gradually whisk in grits and cook, stirring often, until grits are done, about 10 minutes. Remove from heat. Stir in butter, ½ cup milk, and cheese. Cover.
- Cook bacon in a large skillet over medium heat until crisp, about 6-8 minutes. Remove bacon to drain on paper towels, reserving drippings in skillet. Crack eggs into skillet, sprinkle with salt and pepper, and cook 1-2 minutes or until desired degree of doneness. Remove eggs from skillet.
- Add tomato relish, cooked bacon, hot sauce, heavy cream, and seasoning to skillet and bring to a simmer over medium heat. Simmer 2 minutes or until slightly thickened. Season to taste with salt and pepper.
- Stir grits, adding a little more milk if necessary to thin them out a bit. Divide grits evenly among 4 bowls. Top each with an egg and spoon the tomato gravy over the top. Sprinkle with green onions.
