This grits bowl have all the components of a hearty, filling and delicious breakfast. Sweet potato hash, sunny side up egg and beautiful Orange Corn grits. I cooked the grits with butter and cheddar cheese to make them extra creamy.
This would be a perfect breakfast/brunch dish for Mother’s day or any day! I made it for my husband a couple a weeks ago and he loved it so much I think I am making again for his birthday this weekend.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Prepare the veggies: Peel the potato and dice it into ½” cubs along with the bell pepper and the onions. Place on the prepared baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and bake for 25 minutes.
Make the grits: Bring 2 cups of water and ½ teaspoon of salt to a boil and add ½ cup of grits. Lower the heat and cook for 10-15 minutes stirring constantly. Add the butter, cheese, garlic powder and season with salt and pepper. Keep warm on low temperature while you make your favorite eggs.
Serve the grits with a side of roasted veggies and top with the eggs. Sprinkle with fresh cilantro.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.