While I was in Dallas about a month and a half ago, I discovered a delicious breakfast joint by the name of Ellen’s Southern Kitchen. I had breakfast there two out of four days, it was that good. Their motto is “Grits Rule”, and after trying their Poached Eggs and Grits, I had to agree. Once I got back home, I decided to try my hand at a dinner version of this dish. All it took was adding a little smoked sausage to transition from morning to evening fare. Serves 4.
Ingredients
- 3/4 cups grits
- 3 1/2 cups water or chicken broth
- 2 tbsp. olive oil
- 1/4 onion, chopped
- 3 roma tomatoes, diced
- 2 – 3 handfuls arugula
- 6 oz. smoked sausage, diced
- 1/2 cup grated Parmesan cheese
- 1/4 cup white wine
- salt and pepper to taste
Preparation
Cook the grits in the water or broth according to the instructions in the package. Heat olive oil in a large skillet over medium heat. Sauté the onions until they are translucent, about 8 minutes. Add the wine and cook until most of the liquid evaporates. Add the tomatoes and cook until the tomatoes are soft, about 5 minutes. When the grits are ready, combine with all the remaining ingredients in the skillet. Season with salt and pepper, and serve with extra Parmesan cheese.
Note: the image above was taken in Dallas at Ellen’s before I scarfed down my breakfast. As you will see, today’s recipe does not call for poached eggs nor spinach. However, I was unable to take a photo of my dish to accompany this recipe because, again, we ate it all in one sitting. My apologies. If you would like to make this dish for breakfast, I would leave out the wine, and top with a couple of eggs.
