Cheese Grits

BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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When  I got up early today, the plan was to do some cleaning and shopping and otherwise just hang and enjoy a quiet Easter Sunday, having a couple of sandwiches and some fruit.
I opened the fridge with the sole intention to get two apples as breakfast and wait for lunch to have a sandwich or something else which does not require more than five minutes in the kitchen. Well, such was the plan – until I saw the spicy Italian sausage and figured that it would help me to a more enjoyable start of the day.  The sausage was quickly joined by some eggs and – what the heck – cheese polenta.
Looking at the pictures now and remembering this tasty dish, I must say it was a wise decision to over-rule the two apple-breakfast and go with this beauty instead.
(Later on, there was a great lunch and even greater dinner; – so much for good intentions and not spending much time in the kitchen)
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Bon Appetit !   Life is Good !
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Click here for  Perfect Poached Egg  Recipe
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Click here for  Polenta  Recipe
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Click here for all about  Polenta
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Click here for more  Breakfast of Champions  on  ChefsOpinion
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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

BREAKFAST OF CHAMPIONS # 54 – Cheese Polenta With Spicy Italian Sausage And Poached Egg

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Salmon & Grits In Garlic/Lime Butter

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I prepare  grits quite often, usually buttery cheese grits, which are so rich, so good and so bad for you-if you eat large portions (which I tend to do) 😦 .
Lately I use mostly instant grits and I am happy with the results, as long as I add enough butter (and enough grated cheese when preparing cheese grits). For me, the extra cooking time to use non-instant just does not justify the small difference in texture and taste. But today I made plain grits without cheese, just seasoned with kosher salt and cayenne pepper and a sinful amount of unsalted butter. I also made the grits a bit more dry than usual, since there was added fat and moisture from the garlic/lime butter which I spooned over the sauteed salmon and grits at plating time. The salad dressed in yogurt gave a pleasant tang and additional texture to the dish.
While sauteing the salmon I was looking forward to the crispy skin, but Bella loves the skin even more than I do so I let her have it (along with half the salmon) 🙂
All around, a very delicious lunch, easy to prepare and full of flavor and different textures.
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Bon Appetit !   Live is Good !
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All about Grits
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More Grits on ChefsOpinion
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Watch my friend  Mark Dowling  prepare “Instant Cheese Grits”
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P.S.
Notice in the pictures of the broken up salmon below how very juicy the fish is, even when cooked well done. Well done fish is never dry when properly cooked to the right temperature. Unfortunately, this is not taught anymore to our young “Chefs”, most of whom think that all fish has to be served raw in order to not be dry (Don’t even get me started on parasites…..)
But if you insist on eating raw and/or under-cooked fish, you might want to read this : About fish diseases and parasites

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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Salmon & Grits In Garlic/Lime Butter

Salmon & Grits In Garlic/Lime Butter

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Cajun Shrimp & Cheese Grits

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Totally  had a craving for Cajun shrimp on my way home, so I stopped at the whole food market to get two pounds of these beauties. Expensive but so worth the dough 🙂

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Cajun Shrimp & Cheese Grits

Cajun Shrimp & Cheese Grits

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Ingredients Shrimp :

Shrimp,   peeled and deveined
Clam juice,
Tomato Paste,
Paprika,
Thyme,
Oregano,
Garlic,   paste
Oregano,
Cayenne pepper,
Kosher salt,
Butter,

Method :

Season shrimp with salt and pepper.  Saute in butter until halfway done. Remove shrimp, reserve. Saute more garlic in butter, add thyme, oregano, cayenne. Add tomato paste, saute another minute. Add clam juice and simmer until slightly thickened. A the reserved shrimp and heat through.  Adjust the heat to your liking, adding as much hot sauce as you can muster.

Ingredients Cheese Grits :

Chicken stock,
Milk,   (about 1/3 the amount of the stock)
Corn meal,   coarse ground
Sharp cheddar,   grated
Kosher salt,
Scotch bonnet sauce,   (substitute with tabasco if you can’t stand the heat)
Butter,   (splurge)

Method :

Bring the milk and stock to a boil and gradually whisk in the corn meal.  lower the heat to a slow simmer and cook for 20 to 25 minutes or until mixture is creamy.
Remove from heat, add the hot sauce, cheese and butter, and whisk to combine.

To serve, top the grits with the shrimp and sprinkle with cilantro.

Bon Appetit !   Life is Good !
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