My P.S. (Perky on Sundays/spouse) made us breakfast on a recent Sunday morning that was SO good, I want it again. And again. I would need to figure out how to make cheesy grits, or how to smile and coax my P.S. into making it again. And again. It was a fairly simple dish, but one I wouldn’t have thought to make for myself. Since I rarely cook breakfast for myself, that is, I definitely wouldn’t have created this delicious mix of flavors.
My P.S. had already diced up some jalapeno and cheese sausages by Johnsonville and added diced green onion and red sweet bell peppers to the skillet. I suggested they’d taste good on cheese grits jokingly, and he said we did have a box of instant grits. Woot!
I didn’t watch him prepare them, so I’ll assume he followed the directions on the box. When he went to put in the cheese he read the box again so he must have found directions for cheese grits. Personally I think they could have used more cheese, or a stronger cheese. But they were still great.
My last suggestion was that he put fried eggs over it all so that we would have runny yolk goodness in many of our bites. He declined, saying he’d had eggs already that week but fried two eggs for my serving.
Piled on the plate in order, the meal looked so tempting. As I cut into the egg yolks, they didn’t have a lot of “runny” left, but just enough to have a few bites worth. I thought the grits were so interesting, it had been years since I’d had them. Mixed on a fork with spicy sausage, onions and peppers, topped with some egg.. yum!
I told my P.S. we should have grits more often, they’re not just for southerners anymore. He rolled his eyes and continued to eat without commenting. Sometimes I’m probably best ignored.
Cheese Grits and Sausage Breakfast
2 servings of cheese grits; made according to box directions
2 Johnsonville jalapeno cheese sausages; diced (or sausage of your choice)
¼ cup green onion; diced
¼ cup sweet bell pepper; diced (he used a red pepper)
Drizzle of oil
Eggs (as many as desired)
Saute sausages, onion and pepper in a skillet with a drizzle of oil until heated through, about 4 minutes.
Make grits and set aside, covered.
Using a second skillet, fry as many eggs as desired, sunny side over.
Layer grits on a plate, top with sausage mixture, then with eggs. Devour!