Breakfast at the Callahan house

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 🙂

Published by


We are a sustainable family run farm in Upstate SC specializing in pasture-based animals/protein. "Nourish your body, excite your taste buds, give back to the earth."

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s