Grits with Egg, Tomatoes, and Bacon

RECIPE #256, DAY #386


ORIGINAL RECIPE: Food Network Magazine’s “Tomato Grits with Fried Eggs”*

TIMING: 30 minutes

DIFFICULTY: Pretty easy, if you can fry an egg properly

TOOLS: A nice, flat pan to fry an egg in and also a pot to cook the grits slowly

COOK TYPE: Stovetop

DSC_0912HEALTH: Well, on the plus side this dish has whole grains, a vegetarian (in a manner) and meat protein, and a little bit of veg. It also has a significant amount of fat and could due with some more fresh and more roughage which I recommended you add as a side dish but–let’s face it–this is not a side-dish kind of meal. It’s an after-a-hard-day-of-work, sitting-on-the-couch kind of meal.

EXPERIENCE: Three stars might be a bit harsh, as there was nothing really wrong with this recipe and everyone ate it up. However, I thought it was too bland to repeat. Full disclosure: adopted Southerner that I am, I still don’t eat grits unless they are very flavorful (read: cheesy or covered in gravy). So, although I have had a handful of grits recipes on this blog, this is one of the less impressive.

Then again, I don’t really want to discourage it.

NOTES: I suppose what could save these grits is a cup of cream, vegetable broth (instead of water), and a finish of butter. Also, this whole thing could use a handful of basil chiffonade.


  1. Cook 4-8 slices of bacon. You may use a skillet on the stove top, or a sheet pan in a cold oven set to 400F. I use the latter method. Set aside to cool.
  2. Meanwhile, grate 3 Roma or medium tomatoes into a bowl, discarding the skin. Set aside.
  3. Dice 1 Roma or medium tomato. Set aside.
  4. Bring 3 cups water to a boil over medium heat. Whisk in 3/4 cup grits (or polenta or corn meal), the grated tomato with juices, and salt and pepper. Baby-sit the grits, whisking often until grits are the consistency that you prefer. I prefer soft and creamy, but not runny. Add more water if necessary. Taste for salt and pepper and do not allow to sit for long before serving.
  5. Meanwhile, cook 4-8 eggs (you know your family) to order (sunny-side up, over easy, or over hard). Using the bacon grease and a little salt and pepper is ideal.
  6. Divide the grits evenly into bowls (or blates) and top with the egg, tomato, bacon, and 1 cup grated sharp cheddar.

Serve on xxx.

*Recipe has been changed from the original.


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