Now that the kids are back in school and Donna and I are back from travel, life returns to its homey routine. Which happily includes an actual late Sunday morning breakfast. It’s one of the best times to cook and can be one of the most satisfying meals of the week.
First of all, I’ve got to say it loud: GRITS! Grits are fabulous and I can’t tell you how many people taste them and say they can’t believe people don’t eat them more often. Honestly, you should make them a staple (the butter-poached shrimp and grits in Ruhlman’s Twenty is one of my favorite dishes, period). Just be sure to use real grits (instant grits are not grits). I used Bob’s Red Mill here, because my grocery store carries them. But I highly recommend Anson Mills grits. They’re inexpensive and delicious, a little goes a long way, and leftovers are so good that some chefs make grits simply to spread out on a sheet tray where they firm up and can be cut and then sautéed or grilled for a fabulous grit cake.
I highly recommend making this very breakfast. Midway through the paper, put on a second pot of coffee and get the grits started, a third of a cup for two people, and four or five times that amount of water. Keep them on low, throw some bacon in a pan on low and go back to the paper (happily, I’d cured some bacon from the pig Brian and cut up for the Salumi video). Enjoy the smell of bacon and coffee as you read.
To finish the grits, I add a solid four-finger pinch of salt and lots and lots of freshly ground black pepper. I pour in some half-and-half, and cook them a little harder. I finish them with a chunk of butter. I make sure the bacon is right while I bring a pot of water to a simmer. I crack eggs into ramekins, then pour the eggs into my badass egg spoon so that the fly-away whites can drain off for a perfect poached egg.
I pop some toast into the oven (the above is actually a left over hot dog bun, fabulous). Drop the eggs. Get the bowls, serve the grits and bacon, butter the toast, and then nestle a perfect poached egg into the grits. The yolk, when it spills out, is like a sauce for the grits. Glorious.
Other links you may like:
- My post on making a classic Hollandaise sauce.
- Emilia’s favorite grits are from Shelton Farm; she found them at the farmers’ market in Knoxville, Tennessee.
- Smitten Kitchen shares a twist on a breakfast classic, bacon corn hash.
- An oldie, but a goodie: Melissa Clark’s recipe for sweet grits pie.
© 2012 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved.