Tuesday, June 25, 2019

Grit Cups For Breakfast.

I had leftover grits from breakfast yesterday.
So I made Moreover Grit Cups for breakfast today.

Rosie doesn't like the word "leftover."
It has unpleasant connotations.
Like the food should have been left where it was.

 I prefer the word "moreovers." 
 I take what's been made already 
and turn it into something else - something more.
 The "moreover" implies it's something "more" than what went before.

Here's a previous explanation of my "moreovers:"
As you know,
Rosie doesn't do "Leftovers."
Rosie does "Moreovers."
It grew out of necessity because certain Hawthornelets
don't like to eat the same thing more than once.
I know!  
Quel horreur!
So, I had to come up with ways of using
"previously blessed food"
to make it new and exciting and different.
Hence... Moreovers.
 Nothing goes to waste in the Hawthorne Household.
And I don't refer to the remnants as leftovers.
Immediately after writing the word "leftovers,"
I knew I needed another word
that was more real, more definitive, and positive.
First I thought of the word re-do's.
But that implies it wasn't done right
the first time around
when it certainly was.
Then I considered do-overs.
But, of course,
that, too, has a negative connotation.
I've put a lot of thought into this
trying to come up with just the right word which describes
the process of what I do
in the life chain of the produce and viande
I prepare and serve and consume.

And my word is moreovers.

Think about it:
You've already produced and served
a wonderful, satisfying, convivial repast.
So, what's next?
MORE is next.
When you say "Moreover,"
you're likely going to top what you previously said,
put an exclamation point there,
and/or put it in bold or italics.
So, I have no leftovers.
Whenever we make grits for breakfast,
we always end up with more than we need.
So, let's make some Moreover Grits.

First off, the grits.
I like Lakeside Mills yellow grits.
Cook grits according to package directions
then plop in some butter, add a splash of cream if you like,
and stir in some grated cheddar cheese.
And you have some heavenly grits.

In case you don't know what a grit is,
which explains everything.

Now, these grit cups aren't gonna work
with creamy, runny, freshly-made grits.
You gotta refrigerate them overnight
so they stick together en masse

Butter some muffin tins or small ramekins
then press your grits into the bottom and up the sides -
about 1/4 inch thick.

Place grit cups in a 350° oven 
and bake until lightly toasted - about 25-30 minutes.
Remove from oven and let sit for a few minutes.
Now, you can slide a knife or small spatula along the sides
and pop out the grit cup.
You can fill it with some lovely scrambled eggs
and bacon or sausage and serve it
you can place some cooked bacon strips 
or a cooked sausage patty
in the bottom,
crack an egg in it,
 put some cheddar cheese slices on top,
and pop it back into the oven for another 7-8 minutes 
for a set white and runny yolk,
longer if you want to ruin the yolk.

I cooked some Jimmy Dean sausage 
mixed with chopped red peppers
and added a little extra to the side.
Parsley and/or basil on top for some green flavor.


Now that's a grit!

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