Grits Breakfast Bowl Hearty and Flavorful Start

Ingredients

• 1 cup coarse grits
• 4 cups vegetable or chicken broth
• 1 cup shredded sharp cheddar cheese
• 0.5 cup milk (or plant-based milk)
• 2 tablespoons butter
• 1 cup cherry tomatoes, halved
• 1 whole avocado, sliced
• 0.25 cup green onions, chopped
• 2 large eggs
• 1 Prise salt to taste
• 1 Prise pepper to taste
• 1 Prise red pepper flakes (optional)

Instructions

1. In a medium saucepan, bring the broth to a boil. Stir in the grits, reduce heat to low, and cover. Cook for about 20-25 minutes, stirring occasionally, until the grits are thickened and creamy.
2. While the grits are cooking, in a separate skillet, melt the butter over medium heat. Add the halved cherry tomatoes and sauté for about 5 minutes until they soften. Season with salt and pepper.
3. In another pan, cook the eggs to your liking (poached, scrambled, or fried). If you're poaching, bring water to a gentle simmer, add a splash of vinegar, and crack the eggs into the water. Cook for about 3-4 minutes until the whites are set.
4. Once the grits are done, stir in the shredded cheese and milk until well combined and creamy. Adjust seasoning with salt and pepper.
5. To assemble the bowl, spoon a generous scoop of the cheesy grits into the bottom of a bowl. Top with sautéed tomatoes, a few slices of avocado, and your cooked egg.
6. Finish with a sprinkle of chopped green onions and a pinch of red pepper flakes for added heat, if desired.