8 Points Plus Breakfast: Cheesy Grits and Egg(s)

You may be asking yourself, "Chrissy, grits? Seriously? My grandmother wouldn't even eat grits."

 But these aren't your grandmother's grits. 

Grits are like ground up tortillas just waiting for you to add cheese and eggs.

I love grits. I have loved them for less than 1 year. I have loved them ever since I tried delicious delicious homemade grits from my favorite chef in the whole world, Chef Paul, who taught me how to make these amazing grits with grilled radicchio and fresh mozzarella cheese with a balsamic glaze.

This morning's grits were not that, though. They were simple. Simple grits with a little butter and cheese, topped with an egg. 

As my TMJ pain has been acting up hardcore...I need to not eat anything I have to chew a whole lot. That leaves soup, ice cream, and grits.  Grits and eggs sounded delightful, so I came up with this little recipe. I hope you enjoy it.

Chrissy's Cheesy Grits with Chives

Makes 3 servings

 

2 1/2 cups water

1/2 cup Quaker Old Fashioned Grits 

2 oz Tintern Cheese, cubed

1 Tbs salted butter

Salt to taste

Slowly add grits to boiling water. Cover. Stir occasionally. Cook until thickened (about 15 minutes). Add butter, salt and cheese. Top with an egg or egg whites. 

Note: For anyone on Weight Watchers, one serving (about 1/2 cup) of these grits is 6 points. Add egg whites, egg substitute, or whole eggs of your choice and serve with a side of arugula and balsamic vinegar, sliced tomato, or fruit. You can also omit the butter and make the grits 5 points plus per serving.