LOADED CHEESY GRITS
Yield Portion Size
| 2 cups |
Grits
|
| 8 cups |
Water
|
| 1 tbsp |
Salt
|
| 2 tbsp |
Butter
|
| 1 cup |
Heavy cream
|
| 1 cup |
Shredded Monterey Jack cheese
|
| 1 cup |
Shredded Cheddar cheese
|
| 24 |
Fried eggs
|
|
Fresh chives, chopped
|
|
|
Fresh parsley, chopped
|
|
|
Cooked bacon, chopped
|
|
|
Spicy pepitas
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 111 mg | 11% |
| Carbohydrate | 14 g | 5% |
| Cholesterol | 280 mg | 93% |
| Total Fat | 17 g | 26% |
| Iron | 2 mg | 8% |
| Potassium | 112 mg | 0% |
| Calories | 255 kcal | 13% |
| Sodium | 1007 mg | 42% |
| Protein | 11 g | 22% |
| Polyunsaturated Fat | 2 g | 10% |
| Saturated Fat | 7 g | 36% |
| Sugars | 1 g | 0% |
| Dietary Fiber | 1 g | 5% |
| Vitamin A | 1175 iu | 23% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make CHEDDAR JACK GRITS: Place water, salt and butter in a large saucepan and bring to a boil.
-
Step 2
Add grits gradually, stirring constantly, and reduce to a simmer once all grits are in saucepan.
-
Step 3
Cover and cook for 15 minutes, until all water is absorbed.
-
Step 4
Turn off heat and stir in heavy cream and cheeses.
-
Step 5
Check for seasoning.
-
Step 6
To Make ONE PORTION: Place 1 cup of cheddar jack grits into a bowl.
-
Step 7
Top with 1/4 cup of Rosarita®Ground Tomato Salsa.
-
Step 8
Top with 1 fried egg.
-
Step 9
Garnish with fresh, chopped herbs, cooked bacon and spicy pepitas.
-
Step 10
CHEF'S NOTES: Can also be served as a DIY brunch or breakfast staion. Easily used as a grain bowl.
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