Big Gritz Breakfast Recipe

Toast and combine

Place 1 cup coarse stone-ground grits in a fine sieve and briefly rinse under cold water to remove dust; drain well. In a medium heavy-bottomed saucepan, bring 4 cups water and 1 tsp salt to a rolling boil over medium-high heat.

Slowly whisk in the grits to the boiling water to prevent lumps. Reduce heat to low so the pot maintains a gentle simmer.

Cook the grits, uncovered or partially covered, stirring frequently (every 3–5 minutes) to prevent sticking. For stone-ground grits expect 25–30 minutes of simmering until thick and tender. If grits thicken too quickly, add hot water 2–4 tablespoons at a time.

When grits are thick and tender, stir in 1 cup whole milk and 3 tbs unsalted butter until melted and incorporated. Remove from heat and stir in 1 cup grated sharp cheddar until smooth. Taste and adjust with 0.5 tsp black pepper and optional 1 tbs hot sauce. Keep covered and warm on the lowest burner setting while finishing other components.

Heat a large skillet over medium heat and add 1 tbs olive oil. Add 6 sausage links (or patties) to the pan. Cook 6–8 minutes, turning occasionally, until browned and cooked through (internal temperature 160°F/71°C for pork). Transfer cooked sausages to a plate and tent with foil to keep warm.

In the same skillet, reduce heat to medium-low. If the pan is very dry, add a touch more oil (about 1 tsp). Add 0.5 cup each thinly sliced red bell pepper, green bell pepper, and 0.5 cup thinly sliced yellow onion. Season with 0.5 tsp kosher salt, 0.25 tsp black pepper and 0.5 tsp smoked paprika.

Sauté the peppers and onions, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. If desired, slice cooked sausages and add them back to the pan for 1–2 minutes to rewarm and mingle flavors.

For scrambled eggs: In a bowl, whisk 6 large eggs with 2 tbs milk and a pinch of salt until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tbs unsalted butter. When butter foams, pour in the egg mixture. Let eggs sit undisturbed for about 20–30 seconds, then gently push the eggs from the edges to the center with a spatula, folding them as they set. Cook slowly until soft curds form but eggs remain slightly glossy, about 2–3 minutes total. Remove from heat before completely firmed; residual heat will finish cooking.

Alternatively, fry eggs sunny-side up or over-easy to preference and season with salt and pepper.

To assemble: Spoon heaping portions of cheesy grits into shallow bowls or on plates. Top each portion with a generous scoop of sautéed peppers & onions and 2–3 sausage links (or sliced sausages). Divide scrambled (or fried) eggs evenly among the plates (about 2 eggs per serving).

Finish each plate with extra 0.5 cup grated cheddar divided across servings, scatter 2 tbs fresh chives, and offer hot sauce or salsa (about 2 tbs per plate) on the side.