GRITS À LA NOM Came home from work today and had the urge to set aside the idea of a easy bowl of cereal and actually take the time to cook. Looked in my fridge to see what peaked my interest. Eggs, cheese, tomato, butter. “Maybe an omelet? Nope. Maybe an egg sandwich? Naaah.” Then off too the cupboard. First self… nothing, second shelf… noooooothiii… wait, “GRITS!” RECIPE.Ammo: 1 egg, 1 small tomato, queso fresco, & quick grits.Weapon: 1 small pot, 1 small bowl, large soup spoon.Finishers: Salt, Pepper, Chives. Plan of attack: Dice one small tomato. In small pot cook quick grits according to directions(typically 1 cup water + 3 tablespoons grits). *Watch the hell out of your grits, don’t do what i did and look away, if you do the grits will stick to the pan. Put cooked hot grits into your bowl, add 1 pat of butter + your personally preferred amount of cheese(in my case about 2tblspn) + as much of your diced tomato as you would like(I did half). Now, take your pot and add 2 cups warm-hot water and place on stove till boiling. Crack in your egg and cook till the whites are done and yoke is still runny. Once that is done, placed poached egg on top of grits. Sprinkle your spices on your bowl of scrumciousness to your personal taste(I have no idea how much I put in). Stare for on second and enjoy the pure beauty of your creation. Take your spoon and break egg to release to runny yoke goodness. Mix up & Enjoy!  STAY AWESOME!!

12 months ago | 6 notes | 4:40 pm

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