I’m a total sucker for some Grits. Savory or sweet, they are simple to make and one of my all time favorite comfort foods. as you may have picked up by now, I’m all about comfort food in the winter! This is a great meal for any time of day and a simple way to impress guests. To cut out and achieve a solid shape with the grits you’ll have to cool them down completely. I personally recommend making the grits the night before, covering and refrigerating, then using them to make your morning meals for the next few days. Once you get the basics down, there are so many ways to jazz up this meal! For example, I love the combination of savory and light sweet, so for this recipe I used a delicious pepper jam for hint of sweet. Any jam, sauce, or accent side dish (like fruit or veg) would pair perfectly with this meal. Grits are a great vehicle for flavor so have some fun with it!
Strain Pairing– For this wake-and-bake inspired meal I recommend using something light, upbeat, and creative. Since I recommend Blue Dream for most things (its truly my favorite) other strains like White Widow with its spicy and piney flavor/aroma or Trainwreck with its equally stimulating, creative and relaxing effects are great choices for a savory brunch like this.
Serving size: 4-5 plates
Cannabis Ingredients:
- 1 tbsp canna-butter (60mg with 20% + recipe)
4 servings = 15mg per plate
add more or less as needed/preferred
Ingredients:
- 1 cup white corn grits
- 2 cups stock
- 1 cup water
- 1 cup milk
- 1 cup cheese of choice, shredded
- 1 tbsp vinegar (white or apple cider)
- Eggs (recipe makes enough grits for 4-5)
- Salt, to taste
- Pepper, to taste
- Paprika, to taste
- Parsley, for garnish
- Jam or sauce of choice ( I used pepper-jam)
Recipe:
*make the grits in advance*
Grits-
- In a saucepan on medium heat, add in the stock and water. Season and bring the liquid to a light simmer
- Add in the grits and milk. Stir consistently until the misture starts to thicken
- Once its thickened and big bubbles start to pop, add in the butter and cheese. Turn off the heat and stir until everything is incorporated
- Pour into a large pan, cover with plastic wrap, and refrigerate for at least a few hours or overnight
Poached Egg, Grilled Grits, and Assembly-
- Once the grits have cooled completely cut out some shapes with a cookie cutter. In a warm, butter lined pan warm and crisp up the grits on both sides. While this is happening, start a pot of water and vinegar and heat to a simmer
- Crack one egg at a time into a fine mesh strainer on top of a bowl to remove some extra white whispies. Next, stir the simmering water to create a swirling vortex, then add the egg to the middle
- Wiggle the egg a bit so it doesn’t stick to the bottom and allow to cook for at least 3 minutes
- Once the egg is done remove it with a slotted spoon and place on top of the grits. Garnish and serve immediately