Spooky Season GritS Bowl
Welcome October with a hearty vegetarian breakfast for one
When the weather gets cool, we eat grit bowls frequently. I almost never make them the same way twice as it’s my way to use up leftover bits of veggies in the fridge at the end of the week, but I put together a template here on what my bowl had in it today. Like most things, it’s more fun topped with a skull. This recipe makes one bowl, but it is easily scalable for however many monsters attend your brunch.
Ingredients:
1 1/4 cups vegetable broth
1/3 cup milk
1/2 cup coarse yellow grits
1/4 cup Parmesan cheese
1 Tablespoon butter
2 eggs
1 Tablespoon olive oil
1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup corn kernels
1-2 ounces fresh spinach
1 teaspoon apple cider vinegar
Hot sauce, optional
For the grits:
Bring vegetable broth and milk to a boil in a saucepan. Whisk in yellow grits and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes stirring often. Remove from heat and stir in cheese.
For the eggs:
While the grits cook, preheat oven to 350° F. Add butter to a skull baking pan and place in the preheating oven to melt. Once butter is melted, remove pan from the oven and swirl butter to coat sides. Crack two eggs into the mold and return to the oven for 10-12 minutes depending on how set you prefer the yolks. Pour off any excess butter then slide a knife around the edges to loosen any stuck bits before turning out of the pan.
For the vegetables:
While the eggs are cooking, prepare the vegetables. Heat olive oil in a saucepan over medium heat. Add onion and bell pepper and cook until softened. Add corn kernels and continue to cook until vegetables start to brown. Add apple cider vinegar and cook until evaporated. Toss in spinach and cook until just wilted. Season with salt and pepper.
Plating:
Add the grits to a bowl. Top with vegetable mix in a crescent moon shape. Add egg skull to opposite side of bowl. Drizzle with hot sauce. Enjoy along side your favorite morning beverage and newspaper.
