Southern Cooking has a bit of a bad rap. Butter, oil, deep fried everything, sugar coated, covered in glaze, Paula Deen - the list goes on and on. So much so that your metabolism is probably running on an internal treadmill just thinking about those calories.
But that's not how I like to cook. Marrying a Southern boy has a couple of challenges in the food department - first of all, when you swear by a healthy lifestyle and your boy swears that deep-fried-anything tastes incredible - you've got some hurdles to pass. This girl aint fixin' to fry.
Luckily, my Southern Gentleman is willing to compromise.
I've taken on the challenge of healthifying classic dishes in order to better nourish my family - and you know what, a lot of the time, these versions taste even better!
Like with the Best Scrambled Eggs Recipe, these grits have a secret ingredient that make them even creamier - and high in protein!
1/4 cup Corn Grits/Polenta or Bob's Red Mill Gluten Free Mighty Tasty Hot Cereal*
Pinch of salt
1/4 cup - 1/3 cup Egg Whites
1 cup Boiling Water
2 tsp butter or butter spread (optional)**
In a medium saucepan over a medium-high heat, bring water to the boil.
Add grits/hot cereal and salt and stir vigorously.
Allow mixture to thicken and bubble, stirring constantly.
Once almost all of the water has absorbed, reduce the heat to low and stir in the egg whites. Continue stirring until the mixture is white and creamy and continue to cook until grits reach your desired consistency.
Stir through 1 tsp of butter, if using, until combined.
Pour grits into a bowl and top with butter or toppings of your choice.
*We like the Bob's Red Mill Mighty Tasty Hot Cereal mix best as the different grains make a really nice textured hot cereal. We sometimes use a mix of Polenta and Mighty Tasty or we'll also throw in Flaxseeds, Chia Seeds or other grains into the mix. I buy mine off iHerb as it's the cheapest way to get it here (and even cheaper if you use the coupon code OTO868)
**We tend to use a light butter spread but it's up to you what you'd like to use - or you can leave it out completely if you'd prefer to top your grits with something else (I prefer to top mine with peanut butter and bananas!)
So tell me, do you like sweet or savoury breakfasts?