FLUFFY GRITS

 FLUFFY GRITS

We’re taking the quick grit route with these breakfast grits. Cooked till fluffy, then topped with fried sweet red peppers, green grape tomatoes and garlic, followed by pan-fried Panko crumbs seasoned with fennel and sage. A dusting of cinnamon and sugar, a squeeze of fresh lemon and you have a breakfast that can be served as an entrée in any fine dining establishment!

Serves 4

2 T. extra virgin olive oil

2 med. or 1 jumbo fresh, sweet red pepper, cored, then cut from end to end into 6 segments, then cut each segment crosswise into 3/8 inch wide strips

8 fresh peeled garlic cloves, cut from tip to tip into 3rds

2 c. green grape tomatoes, or red

salt

freshly ground black pepper

1/4 c. extra virgin olive oil

½ t. ground fennel seed

½ t. onion powder

½ t. dried rubbed sage

½ t. salt

freshly ground black pepper

1 T. juice of fresh lemon

1 c. plain Panko crumbs

4 c. water

½ t. salt

1 c. quick cooking grits

fresh lemon

cinnamon and sugar mix (equal parts of each) for sprinkling

fresh cracked pepper (lg. grind)

In medium skillet, over medium-high heat, melt 2 tablespoons oil till very hot.

Add peppers. Singe all sides—lots of sizzle. Saute till glossy and edges are rounded.

Add garlic and tomatoes, a little salt and pepper. Stir well, reduce heat to medium-low, and cook till browned scorched and tender soft. Remove from heat.

In another skillet, over medium-high heat, melt ¼ c. oil.

Add fennel, onion powder, sage, salt and pepper, and lemon juice.

Stir well, then add Panko crumbs, stirring to coat with oil and browned to the degree you like them. Remove from heat.

In large saucepan combine water and salt. Bring to boil, then add grits, stirring continuously at a high boil for 1 minute.

Reduce heat to medium-low, and cook for 10 more minutes, stirring often. Remove from heat and let set for 10 minutes before serving, stirring once or twice in the meanwhile.

To serve: Pour 1 ladle of grits onto each of 4 plates.

Sprinkle each with a very thin layer of cinnamon-sugar mix.

Top each with ¼ of the fried peppers and tomatoes.

Top each with fried Panko crumbs as desired; you’ll have leftover crumbs.

Sprinkle again, very lightly with cinnamon-sugar mix.

Drizzle each with a fresh lemon squeeze. Sprinkle with fresh cracked pepper and serve.

Notes: Grits are grits because they’re gritty. Cook them longer and they’ll cream up, becoming more gelatinous and fluffy.

As the grits cool as you eat them, notice the change in texture, a delightfully satisfying surprise.

This dish contains multiple layers of textures and flavor sensations.

This is what I do with the green grape tomatoes from the garden. Substitute red grape tomatoes if you wish.