Savoury Grits with Turkey Bacon & Eggs

Ingredients

Serves 1 · 3 min prep · 10 min cook

Method

1. 1

   Bring 200ml water or milk to a simmer in a small saucepan. Whisk in 40g coarse polenta (or instant grits) and 1/4 tsp salt. Reduce heat to low and cook 5-6 minutes, stirring often, until creamy.

   ~6 min

2. 2

   Meanwhile, cook 3 rashers of turkey bacon in a non-stick pan over medium heat for 2 minutes each side until crisp. Transfer to a plate.

   ~5 min

3. 3

   Crack 2 eggs into the same pan with a splash of olive oil and fry until whites are set but yolks still runny.

   ~3 min

4. 4

   Stir 20g grated mature cheddar into the hot grits and tip into a bowl.

   ~1 min

5. 5

   Top with the bacon, eggs, a crack of black pepper, and a few chives if you have them.

   ~1 min

Chef Notes

Polenta and grits are essentially the same thing — use either. Stone-ground is more flavourful but takes longer; instant is perfectly fine and 5-minute fast. Turkey bacon cooks faster than pork, so watch it.

Allergens

Substitutions

Vegetarian: skip turkey bacon, add 50g sautéed mushrooms or extra cheese. Dairy-free: cook grits in water, skip cheese, add 1 tbsp nutritional yeast.