Thursday, December 28, 2006

Here's what I'm making for breakfast tomorrow (none of us has to work - not even the three-month-old!)

Sara Foster's Creamy Cheesy Corn Grits Topped with Sweet Potato, Bacon, Blue Cheese, and Rosemary

RECIPE: Creamy Grits Topped with Sweet Potatoes, Bacon, and Blue Cheese

SOURCE: Sara Foster's Fresh Every Day (dude, I'm so lucky that I live about 4 blocks from her store, Foster's Market - both her cookbooks are FABULOUS.)
CATEGORIES: Breakfast/Brunch

2 teasp sea salt
1 cup stone-ground yellow grits
1 cup milk
1 cup fresh or frozen corn kernels
3 tbs unsalted butter
1 cup grated parmesan
1 tsp fresh ground pepper

1 med sweet potato
1 tbs olive oil
1 tbs melted butter
fresh rosemary
crumbled cooked bacon
crumbled blue cheese


Peel and chop (1-inch dice) the sweet potato; toss with the oil, butter, and rosemary and roast at 400 for about 20-30 minutes. (I'm doing this step tonight and will just warm them up in the morning.)

Bring 3 cups of water to boil in large saucepan; add salt. Add the grits in a slow stream, whisking constantly. Reduce heat to med-low and cook grits, stirring frequently, for about 45 minutes. (Until they are thick-soupy and tender.) Stir in the milk and corn kernels and cook about 2 minutes longer.

Remove from heat; add butter, Parmesan, and pepper and stir until butter and Parmesan are melted.

Serve the sweet potato cubes over the grits and top with crumbled bacon and blue cheese.


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