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Grits Breakfast Bowl

Grits Bowl
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5 from 1 review

Ingredients

Scale
  • 1/2 cup bell pepper, medium dice
  • 1/2 cup mushrooms, sliced
  • 1/2 cup kale leaves, chopped
  • 1/4 cup grits
  • 1 1/2 cups water
  • 1/8 teaspoon salt
  • 1/2 teaspoon dried thyme
  • Olive oil
  • Kosher salt
  • Red pepper flakes

Instructions

  1. Bring water to a boil.
  2. Whisk together the corn grits and the salt in the boiling water.
  3. Reduce the heat. Cook slowly for 5 minutes, stirring occasionally. Add additional water to grits as they cook, if needed.
  4. Remove from heat and let stand a couple of minutes.
  5. While the grits cook, heat a 10-inch skillet. Once the skillet is hot, drizzle it with olive oil.
  6. Add the bell pepper and a pinch of kosher salt. Sauté 2-3 minutes or until lightly brown. Remove from the skillet and set aside.
  7. Give the skillet another drizzle of olive oil. Add the mushrooms and a pinch of kosher salt. Sauté 2-3 minutes or until the mushrooms begin to lightly brown.
  8. Add the kale to the skillet with the mushrooms. Sauté an additional 5-10 minutes until the mushrooms are brown and the kale is wilted.
  9. Return the bell pepper to the skillet.
  10. Add the dried thyme.
  11. Remove from the heat.
  12. To serve, spoon the grits into a bowl.
  13. Top with the mushroom, kale, and bell pepper mixture.
  14. Finish with a pinch of red pepper flakes.

Nutrition

Find it online: https://lifeatthetable.com/grits-breakfast-bowl/

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