One of our New Year's Resolutions (or something, we don't get too formal around here) was to try to break out of some of our breakfast habits or rather to work towards having better options and better breakfasts
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That sounds like a great resolution. I've been experimenting this last week at my parents' with lightly steamed/sauteed greens topped with fried eggs. Easy to saute onion, add a bunch of wet greens, cook til wilted, then crack two eggs on top and cook until they set. I added in a microwaved beet while sauteeing on Friday. It was OK, but too sweet. If I do beets again, I'll only use half and I'll double the onion. I think grits are priced as a specialty food around us, and I'm not willing to pay a premium for ground corn.
we do this all the time in the summer and fall when we have all our CSA greens. It's so yummy and quick, I like it with a nice slice of whole grain toast. And yes, it could totally be a breakfast. Though at this time of year, I kind of default into eating fewer greens because the grocery store ones are kind of weird after eating so much fresh kale, chard and collards all summer and fall
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Do you ever make corn meal mush? It's along the same lines as grits, but I have always liked it better. It's basically polenta without the second bake. You can serve it savory with butter, salt, and pepper or sweet with maple syrup.
is there any way to make corn meal mush quicker? I know, I know, not everything has to be fast but all the recipes I've seen for cornmeal mush are time consuming and involve a lot of stirring. I wonder if it would work in the crockpot the way I did the grits. I add the water and the grits and the salt in a bowl that fits in my crockpot and then make a waterbath around it in the crockpot and cook on low all night (this is also how I do easy steel cut oats) I should probably just experiment.
We've actually eaten grits a second time now and this time had shredded cheddar and that made them much better, the first time was with mostly shredded jack cheese. We also added the small sauteed bites of ham which help too. And we prioritized no delay between serving and eating, which made things better.
I have always used the recipe in my BHG cookbook, and it takes about 15 minutes. Mix 1 c. cornmeal with 1 c. cold water and a pinch of salt. Set aside. Bring 2 3/4 cups water to a boil, then add the cornmeal mixture slowly, stirring constantly. When mixture returns to boiling, reduce heat to low and simmer 10-15 minutes, stirring occasionally. (I usually find I need to stir it more at the end, but can neglect it a fair amount at first.)
The way I make steel cut oats is to put the oats and water in a pot at night, bring to a boil, then turn it off, and leave it in the pot on the stove overnight, with the lid on. In the morning, I bring it back to a boil and simmer for a couple minutes and it's ready to go. I wonder if I could do the same thing with cornmeal mush?
Thanks, Jule Ann. I'll have to try this. I know the steel cut oats short cut but have always just done those overnight in the crockpot. For some strange reason I thought I was seeing much longer times on the cornmeal mush recipes.
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We've actually eaten grits a second time now and this time had shredded cheddar and that made them much better, the first time was with mostly shredded jack cheese. We also added the small sauteed bites of ham which help too. And we prioritized no delay between serving and eating, which made things better.
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The way I make steel cut oats is to put the oats and water in a pot at night, bring to a boil, then turn it off, and leave it in the pot on the stove overnight, with the lid on. In the morning, I bring it back to a boil and simmer for a couple minutes and it's ready to go. I wonder if I could do the same thing with cornmeal mush?
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