Grits! Apparently it’s the “emerging” breakfast trend. I remember eating the ground corn breakfast grain (which is also used to make Polenta) in Jr. High slathered with butter. Today… oatmeal & eggs style: cooked in ff milk with a poached egg, sriracha, a little bit of parmesan cheese, salt and white pepper topped with flat leaf parsley. It’s a perfect complete meal filled with healthy fiber, protein, and nutrients to keep me fuller longer without packing on the fat.
Both great grains Grits are high in iron, oatmeal is high in fiber. I love them both! Here are some more benefits of this breakfast:
GRITS- High in Iron, Thiamine- benefiting the nervous and muscular systems, Folic Acid- a B vitamin that’s very important to help prevent birth defects in pregnant women, Niacin- another B-complex vitamins.
EGG- Protein. Omega-3 fatty acid = good fat which help reduce inflammation and build muscle. 6g protein, 5g fat. Yolk filled with lecithin- great for connective tissue to help fight cellulite and wrinkles
MILK- Filled with bone supporting calcium, helps curb hunger and minimize fat stores.
SRIRACHA- Naturally fat-burning. This spicy condiment only has 5 calories per serving but it’s loaded with flavor and metabolism-speeding heat that wakes up your senses!
How to Make It:
Boil small amount of water w/pinch of salt.
Add non-fat Milk. Bring to a simmer.
Add 1/4 cup Grits ((NOTE- you use half the amount of grits as you would oatmeal))
Stir immediately, then continue stirring occasionally.
Crack egg into center of oatmeal. Let sit for 30 seconds.
Using a spoon, gently pull white from yolk.
Add a 1/2 or so or Sriracha and 1/2 tbsp grated Parmesan cheese.
Add white pepper and Spike seasoning to taste.
Make sure the grits aren’t sticking to bottom of pot. If it is, add a little more milk.
Break Yolk and mix in. Pour in bowl.
Add Parsley or 1/3 Avocado if you’d like.
It’s addictively good!