Grits and beans, maybe with greens and fried eggs -- a base recipe that is in regular rotation.
Oat milk works just fine.
| Ingredients | Step |
|---|---|
| 2 c. broth 2 c. milk |
Bring to a boil. |
| ⅛ onion, ideally red onion citrus or apple cider/sherry vinegar salt |
Thinly slice onion, then let sit in acid with a bit of salt to make a quick pickle. (Alternatively, crack open a small can of pickled Mexican veg.) |
| 1 c. grits or polenta | Stream in to the 4 cups of boiling liquid while whisking. Cook over low, stirring frequently, until completely tender, likely 20-40 minutes. Don't rush this. |
| ¾ c. broth 3 c. black beans (2 cans) Mexican oregano cumin smoked paprika sweet paprika garlic powder onion powder chili powder |
Cook over low heat, stirring occasionally, until warm. Adjust seasonings until tasty. |
| garlic butter chopped greens (kale, collards) salt pepper |
Saute garlic in butter, then add greens, salt, and pepper. Stir over high until greens begin to wilt (1-2 minutes), then reduce heat to 3-5 minutes until tender and water has evaporated. |
| eggs | Fry. |
| ½ c. cheese (cheddar, parmesan, Manchego, nutritional yeast, etc.) 2 T. butter |
Vigorously stir into grits, until creamy and vaguely fluffy. |
| avocado quick pickled onion scallions cilantro salsa hot sauce lime |
Add atop bowls of grits, beans, and greens. |
Source: Sarah Copeland (NYT)