Music: Weekend morning noise? Try ESPN, not music 🙂
Menu: Parmesan polenta squares with spinach and a fried egg
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.
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.