Cooking Instructions
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Step 1
Trim off excess fat from
Bacon (3 slices)
and dice the
Shallot (1)
. Heat them in a frying pan until cooked & lightly brown for 4 to 5 minutes. Set aside.
Step 2
Combine the
Water (1 3/4 cups)
and
Milk (1/4 cup)
and heat to a rolling boil in a small saucepan over high heat.
Step 3
Reduce heat to low, stir in the
Polenta Grits (1/2 cup)
, bacon and shallot. Cover and continue cooking for 5 minutes, stirring occasionally to prevent sticking, until the grits have thickened.
Step 4
While the grits are cooking, heat a drizzle of
Olive Oil (1/2 tsp)
in a non-stick skillet over medium-low heat. Crack the
Eggs (2)
into the pan, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and cover. Cook over medium until the whites are set.
Step 5
Remove the grits from the heat. Stir in the
Shredded Italian Blend Cheese (2/3 cup)
and
Arugula (1 handful)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Spoon the grits into two shallow bowls. Top each bowl with a fried egg.
Step 7
Serve immediately.
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