Music: Weekend morning noise? Try ESPN, not music 🙂
Menu: Parmesan polenta squares with spinach and a fried egg
Breakfast? It’s a meal that goes forgotten a lot. And we love breakfast, well BJ LOVES breakfast and I love grits. So here is a meal that we make a lot with many variations. I’ll walk you thought it…
Start the grits or polenta (corn meal). If I’m making polenta, I like to use a little milk for creamier version. Grits and polenta should be cooked in a 4:1 ratio, with lots of salt. I usually start the water/stock/milk mixture over high heat and generously season with salt. Turn the heat down to simmer and stir grits.
While the grits cook, lightly saute a little garlic and toss a couple handfuls of spinach and wilt the greens.
Once the grits become fairly firm and no longer runny. Season with garlic powder, S & P, and parmesan cheese (about 1/2 cup). Put grits into a baking sheet that’s been sprayed with cooking spray. Bake at 400 for about 20 – 25 minutes, until lightly browned on top. Once the grits are out, cut into squares.
Top with spinach mixture.
A fried egg, more parmesan, and fresh herbs.
And that’s how we do breakfast 🙂
Callywood Farms 
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