A spicy and hearty breakfast. Ready in less than 15 minutes.
*See Kitchen Notes for more information.
In a medium saucepan, bring the water with salt to a boil.
SLOWLY whisk in the grits. Reduce heat to low and cover.
Whisk every 1 minute for 5 minutes to keep the grits from lumping and sticking to the bottom of the pan.
Once the grits have thickened (after about 5 minutes), stir in the chipotle. Cook for another 1 minute.
Add the feta cheese and stir. Remove from heat and pour into bowls.
If desired, top each bowl of grits with a fried egg. Enjoy!
Grits – If you’re not familiar with grits, then you might want to read What are Grits? to learn more. If you don’t have grits, then a coarse ground yellow cornmeal, normally used for polenta, can be used instead.
To increase or decrease the amount of grits, just maintain the ratio of 1/4 cup grits to 1 cup water.
Chipotle – If you don’t have chipotle peppers in adobo sauce, but you do have New Mexico green chile, then make my Grits and Green Chile instead. You can even use feta. That works great with green chile.
Feta – We really liked the feta with the chipotle. It is a great complement to the smokiness of the chipotle. I’m sure another cheese would work, like cheddar or Monterey Jack, so don’t hesitate to substitute whatever you have in the fridge.
An egg on top – Bobby loves a fried egg on top of his grits. Me…not so much. If you find the grits too spicy, then you might want to add an egg. It can help to calm the heat.
Recipe author: MJ of MJ's Kitchen