Greetings friends! As promised, we bring you the delightful concoction that Brandy cooked up over the holiday weekend. She calls it:
1 1/2 cups of water
1 tablespoon of butter
1/2 cup of stone ground grits
1/2 cup of milk
Salt to taste
1 cup of shredded sharp cheddar cheese
2-3 strips of thick cut bacon, cut into small pieces
1 lb. of rainbow chard, roughly chopped, including stems
1 tablespoon of Apple Cider Vinegar
2 sweet breakfast sausages (such as a chicken/apple)
4 eggs, prepared to your liking*
*Brandy suggests over easy or poached
For the grits:
In a medium sized sauce pan add the water and butter. Bring to a boil, then add the grits and stir. Reduce heat to a simmer, cover, and cook for 15-20 minutes, stirring frequently, until all the liquid is absorbed. Add the milk, stir to combine, and cook until the liquid is absorbed. Remove from heat and stir in the cheese until well combined.
For the greens:
In a medium skillet, cook the bacon until most of the fat has been rendered off and the pieces are crisp. Drain excess fat. Add the chard and cook for about 5 minutes over medium heat. Add the apple cider vinegar and cook for an additional 5 minutes.
Assembling the dish:
In a bowl or a plate, lay down a bed of the grits, then add some of the greens. Take the fully cooked breakfast sausage and cut into small pieces, then place them around the grits. Lastly, add an egg on top of each plate. Serves 4.