Sean and I visited Durham, NC earlier this month. On our last morning there, my friend, Emily, took us to Foster’s Market for breakfast. I ended up getting the omelet special (it had salmon, sautéed kale, red onions, and green goddess dressing/sauce), which was fantastic.
But after we left, I kept thinking about Emily’s order, which was a grits bowl, and how I knew I could recreate it at home without too much trouble.
And I was right; Easy to make and delicious to eat.
You’ll need (makes ~3 bowls):
For the grits –
- 3 cups chicken broth
- desired seasonings, to taste (I used garlic powder, pepper, and shallot salt)
- 1 cup cornmeal
- shredded cheddar cheese
For the black beans –
- 1 tsp olive oil
- 1 can black beans, drained
- desired seasonings (I used more garlic powder and shallot salt)
For everything else –
- fried eggs, 1-2 per person (runny yolks highly recommended)
- bacon, cooked and crumbled
- finely chopped green onions, for garnish
In a medium-sized pot, bring the chicken broth and seasonings to a boil. Whisk the grits into the liquid until smooth. Turn off the heat and whisk in the shredded cheddar. Set aside for a minute.
While the broth is coming up to a boil, warm the oil, black beans, and seasonings in a small skillet. Set aside.
Spoon some of the grits into a bowl. Top with the black beans, salsa, fried egg(s), crumbled bacon, and green onions.
One of the great things about this recipe is that you can tweak it to meet your needs/desires. Vegetarian? Use water instead of chicken broth and omit the bacon. Prefer sausage? Do it. Scrambled eggs over fried? Yes.
No matter how you mix it up, just make this grits bowl. It’s filling, comforting, and delicious.