When you’re craving avocados, this recipe’s got you. It’s made with fresh Avocados From Mexico, so you know it’s gonna be goooood. Oh, and don’t forget to bookmark this recipe, because once you try it, you’ll be back for more.
Ingredients
- 3/4 c. quick grits
- 3 c. water
- 1 c. jalapeño jack cheese, shredded
- 2 ea. Avocados From Mexico, pitted, peeled & diced
- Salt to taste
- 4 ea. large eggs
- 1 T. vegetable oil
- 1/4 t. red pepper flakes (optional)
Instructions
- In a medium sauce pan over medium-high heat, bring 3 cups of water to a boil. Pour in grits and cook for 5 minutes, stirring frequently. Remove from heat, add in cheese and avocado and season with salt.
- Heat oil in a medium skillet over medium-low heat. Cook eggs over-easy or until desired doneness.
- Divide grits among 4 individual serving bowls. Top each with an egg and sprinkle pepper flakes if desired.
DESCRIPTION
Take your grits to a new level by adding in avocado and jalapeño jack cheese to create creamy deliciousness! Top with over-easy eggs and red pepper flakes to satisfy all your brunch needs this weekend! All the ingredients in this recipe contribute a total of 17g of protein, 233mg of Calcium, 2mg of Iron, and 530mg of Potassium.
FAQ
What are grits made from?
Grits are made from crushed or ground corn. Usually, dent corn (yellow corn) is used in grits. This type of corn has a high soft starch content.
What do grits taste like?
Grits have a smooth texture with a mild flavor. Most of the flavor in grits comes from what you cook them with. For example, if you cook them with butter, salt, and cheese, they will taste like creamy butter, salt, and cheese.
How do you reheat grits?
We recommend reheating grits in the microwave in a microwave-safe container. Heat for about 30 seconds, stir, then heat for another 30 seconds.
What can you add to grits?
You can add just about anything to grits. We find that jalapeño jack cheese and avocado pair wonderfully.
Who invented grits?
Native Americans were the first to eat Grits in the United States. It’s said the dish came from the Native American Muskogee tribe's recipe in the 16th century.
What are stone ground grits?
Stone ground grits are grits that come from grinding dried corn kernels between the stones of a grist mill. The entire piece of corn is ground, including the germ, so these grits have a spotted appearance, taste grittier, and have a richer corn flavor that other forms of grits.
