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Savory Breakfast Polenta (Or in the South: Grits)

March 17, 2017

Savory Breakfast Polenta (Or in the South: Grits)

I grew up in Florida.

Technically, I suppose you could call Florida part of “the South.” While geographically that may be true, culturally it isn't so much.

Florida has what I like to call “beach culture” or maybe it can be termed “coast culture.” When you go to the beach there is a whole different attitude. People are laid back and generally pretty nice.

The south has a different culture entirely. Many people call it “friendly.” I'm not sure what I call it, but it's different than any other place I've lived. 

Grits are delicious. It's basically just a hot, corn cereal that is topped with salt, butter and sometimes cheese or even bacon bits. While most of the food in the South is deep fried in nature (which I'm not a big fan of), one thing I do miss is grits.

There's nothing like it. And in California I can't find it anywhere. People don't even know what it is. Then I discovered polenta. It's grits! It's yellow, but it's still grits. So now I can have grits any time I'd like! And you can too!

Cooking them with VitaClay makes it even easier and takes all of the fuss out of it. You can customize it any way you'd like with flavors or add-ins, for a delicious breakfast or side any time!

Ingredients:

  • 4 cups water
  • 1 cup “polenta”
  • 2 T butter
  • salt to taste

Directions:

  1. Add all ingredients into the VitaClay pot
  2. Close, seal and cook on stew setting for 20 minutes
  3. Turn off the cooker but don't open it; allow it to sit for about 10 minutes to thicken.

*Pepper, cheese, bacon or other add-ins optional. Grits are usually made as a savory breakfast side, and that's how I like them too.

 

 


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