Brunch is towards the top of my list of favorite weekend things to do, I don’t know how you could go wrong with delicious food and sleeping in long enough for it to not be considered breakfast anymore. Throw in a few mimosas are we are basically best friends. In all honesty, I prefer to go out for brunch (refer back to the laziness of Sunday morning sleeping in), but that’s not always practical so cook we must (..sometimes). So since we have decided to cook, and it’s lazy Sunday, I’m giving you a delicious, easy, and super quick brunch you can put together with things you probably already have laying around. It’s filling and easily adjustable if you are serving a crowd, we are pretty much winning at Sunday’s right now.
Cheesy Bacon & Thyme Breakfast Grits (Print Me)
5 slices thick cut bacon
2 cups milk
1 cup water
1 cup ground yellow corn grits (polenta)
2 Tablespoons butter
1 Tablespoon fresh chopped thyme
1/2 cup grated cheese (I used a combo of parmesan & romano)
Salt & Pepper
Optional: Soft boiled, poached or fried egg
Start by cooking your bacon. Drain, cool and coarsely chop before setting aside.
In a medium saucepan over medium heat, gently warm your milk and water until just simmering, whisking constantly. When simmering add your grits and continue whisking until thickened (~5 minutes). When nearly all the liquid is absorbed stir in butter, thyme, bacon and grated cheese. Slowly add more milk if needed for desired thickness. Season to taste with salt and pepper.
I prefer to serve my grits with a soft boiled egg (aka 6 minute egg). To achieve this prepare an ice bath (water + ice in a large bowl) and set aside. Fill medium saucepan with just enough water to fully submerge your eggs (however don’t add the eggs yet). Over high heat, heat your water until rapidly boiling then gently add your eggs to the water, continuing to boil for 6 minutes (hence, 6 minute eggs). When done, carefully remove eggs from water and place straight into ice bath until ready to serve. For this meal, once I get my eggs in the water I start the grits (having already prepared the bacon) and things are done at about the same time. However, the grits will hold over low heat just fine if you don’t want to cook the eggs simultaneously. When ready to serve, remove eggs from ice bath and gently peel (they will be very soft so be careful to not bust them open). Rinse eggs quickly under warm water before serving.
Source: See Brooke Cook Original