Brussels Sprouts with Cheddar Cheese Grits
I’ve said this before, but grits have always been a staple within my household. I am a southern girl and although my Mom is not originally from the south, she or I cooked them on most weekends when I was growing up. We would also have nights that we called “Breakfast Dinner”, which would normally involve grits, scrambled eggs, and probably at that time a sausage patty or two. So making these Brussels Sprouts with Cheddar Cheese Grits really comes natural to me.
I’ve seen grits prepared all kind of ways. Some people like them sweet with a little sugar and/or butter, but I’m the savory type and love them with a little salt, butter, and almost always some type of cheese.
One of the great things about this bowl of dreaminess is that it basically can be served any time of day. I’ve topped some creamy cheddar cheese grits, with a fried egg, sautéed brussels sprouts, and a little goat cheese. I realize that a lot of people are not big fans of brussels sprouts and struggle at times with different ways to prepare them, but I really love them.
One of my favorite ways to prepare them is thinly sliced, sautéed in a little sesame oil, garlic, a pinch of red chili flakes, and a pinch of salt. They are also great roasted in a little olive oil and served with a sriracha aioli sauce.
Get the Recipe: Brussels Sprouts with Cheddar Cheese Grits
Ingredients
For the Grits:
- ¾ cups fine to medium grits, yellow or white)
- 1 teaspoon salt, or to taste
- 1 to 2 tablespoons unsalted butter
- ½ to ¾ cups shredded sharp cheddar cheese
For the Brussels Sprouts:
- 10 brussels sprouts, hard ends sliced off and then thinly sliced
- 1 clove garlic, minced
- 1 pinch red chili flakes
- A drizzle toasted sesame oil
- A pinch goat cheese, optional
For the Eggs:
- butter , or oil for frying
- 2 large eggs, cracked and placed in a small bowl
Equipment
- 1 medium saucepan
- 1 Large Skillet
Instructions
Make the grits:
- In a medium saucepan, over medium-low heat, add in grits, salt, and 3 ¼ cups of warm water. Bring the grits to a low boil and then turn heat to low and simmer for 25 to 30 minutes (or longer depending on how fine your grits have been ground), stirring often. The grits will slowly begin to thicken. You want the texture of the grits to be creamy and smooth with no lumps, so it’s essential to stir often. If the grits begin to bubble and splatter out of the pot and/or get too thick, ensure heat is not too high and add just a little more warm water to your pot. Once they thick and creamy, add butter, salt, cheese, and then stir until the cheese is melted.
Cook the brussels sprouts:
- In a large frying pan, over medium-low heat, drizzle in some sesame oil, then sauté the brussels sprouts for about 5 minutes or so. Add in garlic and a pinch of salt and sauté for an additional 5 minutes or so or until they are to your idea of doneness. I particularly like just a little browning, but sauté them to your liking. Transfer brussels sprouts onto a plate.
Cook the eggs:
- In the same frying pan, over medium-low heat, add a tablespoon of oil or butter, and carefully pour the eggs into pan. Fry the eggs until the clear part has turned completely white and the edges are slightly golden. If you like your eggs over easy, then carefully flip them over and cook for about 30 seconds to a minute.
To serve:
- Ladle the grits into two bowls, place the eggs on top, and then add the brussels sprouts on top. Add a pinch of red chili flakes on top along with a sprinkle of goat cheese, if you desire.
A person after my own heart. The insights are great. I am doing: in place of the eggs: flank steak. Instead of cheddar I am using labneh (yogurt strained in a cheese cloth with a bit of salt). This along with roasted Brussels sprouts.
Hi Cynthia! Oh wonderful and thank you!