Cheesy grits with eggs and spinach. Warm breakfasts are back with a vengeance.
The weather has been doing this glorious thing where the sun slowly climbs in the east, taking its time slipping past the horizon and up into the sky. It's as if it's as tired as my teenager the way it slinks out of bed and welcomes the day. The air cool against your skin, the toasty blankets pulled down reluctantly. Yet the days are warm until nightfall, when sweatshirts are pulled over tees and bonfires warm against the eve.
Cozy sweaters and campfires live in tandem with jeans and thin cotton t-shirts. The produce is still being dug from the ground, and the apples are blushing on their branches. Breakfast each morning is a time for warming with the day, and rather than shrink back at the thought of turning on the stove, I welcome it as readily as a warm cup of coffee or tea each morning.
Grits aren't a common thing around our Midwestern home, but years ago I fell in love with them as certain and lasting as I fell in love with steel cut oats. Cooked until creamy and smothered in cheese, they might generally become a dinner served with shrimp, but they can easily be made into a savory canvas for your morning eggs to rest upon. If you prefer your eggs fried over poached, you're welcome to serve them up whichever way you please.
Embrace cheesy grits for breakfast with the same gusto you embrace the gorgeous fall day headed your way.
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