Braised Kale & Yellow Grits

November 06, 2019 2 Comments

Braised Kale & Yellow Grits

Author: Casey Wilson Self (Hamama Friends group member, find the original post here!)

Prep: 15 min
Cook: 10 min
Makes:
4 servings

 

A nice way to start the day! Once of the best breakfasts I have had in a long time!! Enjoy!! 


Casey Wilson Self_Braised Kale & Yellow Grits_HamamaRecipes

Ingredients:

4 ½ cups low-sodium broth or water
- 1 ½ cups polenta (not quick-cooking), coarse corn meal or corn grits
- ¾ teaspoon salt
- 2 to 4 tablespoons butter
- ¼ teaspoon freshly ground black pepper, more to taste
- 1-ounce chunk or 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 8 large eggs 
- Coarse sea salt and microgreens for garnish

 

Instructions:

 

1. In a large pot, bring broth or water to a simmer. Stir in the polenta and salt. Simmer, stirring frequently, until thickened to taste, 10 to 20 minutes. Stir in butter and pepper; cover pot to keep warm.
2. Using a vegetable peeler, slice cheese into slivers, or grate it on largest holes of a box grater.
3. In a large skillet, heat 1 tablespoon olive oil until very hot. Fry 4 eggs until edges are crispy and yolks still runny. (runny yoke is key) Repeat with remaining oil and eggs.
4. Pile polenta into 4 bowls and top with cheese and then fried eggs. Garnish with sea salt, more pepper, and kale (or your favorite) microgreens and serve!

 

[Some recipe inspiration from NYT Cooking too!]


2 Responses

Allie Hamama
Allie Hamama

October 01, 2020

Hi Cheryl!

So sorry about that – I have edited the recipe now. The Kale (or your favorite) microgreens are used to garnish the dish right before serving :)

Cheryl  DeStrooper
Cheryl DeStrooper

October 01, 2020

When does the kale arrive in this recipe?

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