Bleu Cheese Grits with Kale & Sweet Potatoes

I'm a savory breakfast kind of gal. I've never really been into pancakes or french toast or waffles (with my mother's waffles being a huge exception, of course...) or anything that's overly sweet & sticky in the morning. Sure, every now and then I get a craving for a big stack of pancakes smothered in maple syrup. But when eating out for breakfast, I tend to stick to the savory basics: eggs (sunny side up if you please), veggie sausage, hashbrowns and a big piece of toast to sop up all of that delicious mess.

And of course, grits. Oooooh, grits. Raised a Yankee, we didn't have grits on our breakfast table when I was growing up. But my Texan girlfriend loves them, and they have gradually become my favorite part of breakfast. And I do like them savory-- I know a lot of people like sugar or honey in their grits, but to me there's something just so satisfying about a big bowl of salty, corny goodness first thing in the morning.

Not to mention they are the perfect vehicle for any vegetable you have lying about-- a great way to sneak a little more nutrition into breakfast. And butter. And cheese.
Okay, so this isn't diet food. But it's comforting and delicious and a little decadent, even. Perfect for a lazy weekend breakfast, elegant enough to serve to guests.

I prefer the heartier taste of coarsely ground cornmeal for my grits, almost like a polenta. But if you like the milder hominy grits, rock on with your bad self. Savory grits have endless possibilities-- try different vegetables, different greens, different cheese... there is no wrong way to eat grits!

Bain taitneamh as do bheil!

PREP TIME: about 15 minutes

COOKING TIME: about 30 minutes

MAKES: 2 servings

INGREDIENTS:

for the topping:

• 1 medium shallot, thinly sliced (about 1/2 cup)
• 1 tablespoon extra virgin olive oil
• 1 small sweet potato, peeled & cut into 1/2" dice (about 1 cup)
• 3/4 cup vegetable stock
• 1 small carrot, peeled & finely grated (about 1/4 cup)
• 1 large clove garlic, thinly sliced (about 1 tablespoon)
• 2-3 large lacinato or dinosaur kale leaves, thick stems removed, finely chopped (1 cup, loosely packed)
• sea salt & freshly cracked pepper, to taste
• generous pinch red pepper flakes

for the grits:

• 1/2 cup grits (for a gluten-free dish, be sure to seek out grits that have been packed in a gluten-free facility, such as Bob's Red Mill brand)
• 2 cups water
• 1/2 cup finely shredded smoked bleu cheese
• sea salt & freshly cracked pepper, to taste
• 2 pats of butter, to top off

DIRECTIONS:

1. In a large, heavy-bottomed saucepan, heat up 1 tablespoon olive oil until the surface begins to shimmer. Add sliced shallot and saute until soft and slightly browned, stirring frequently to prevent burning. Add sweet potatoes and saute for 2 minutes more, until sweet potatoes are slightly browned.
2. Add vegetable stock and shredded carrots to shallots & sweet potatoes and increase heat until the stock begins to boil. Cover the saucepan and allow stock to boil for 2-3 minutes, until sweet potatoes just begin to soften. Remove cover and allow stock to boil rapidly, until liquid is evaporated and sweet potatoes are soft. Stir frequently to prevent sticking.
3. Add garlic and chopped kale and saute for 2 minutes more, until kale is bright green and slightly wilted. Season to taste with salt, pepper and red pepper flakes. Remove from heat and transfer vegetables to another bowl. Cover bowl and place on the stovetop to keep warm while you prepare the grits.
4. In the same saucepan, combine water and grits with a pinch of salt. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer, stirring frequently, until most of the water is absorbed and grits are fluffy and porridge-like. Stir in grated smoked bleu cheese and stir to combine. Season with salt and pepper.
5. Divide grits between two bowls. Place a pat of butter on top of each bowl. Spread the vegetable mixture over the grits. Serve immediately with a big pot of coffee and prepare to start your day!

(photos in this post taken by the very talented Deborah Holloway, who, like a true Texas girl, gobbled up the pictured grits as soon as she put down the camera)

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