Grits alla Carbonara

Grits alla Carbonara

A savory Southern breakfast inspired by an Italian pasta dish

Grits were a breakfast staple in our house growing up in North Carolina, and still are today. My dad only cooks three things…cheese grits, eggs, and turkey bacon. Unfortunately I have never liked eggs by themselves that much, but every single morning my dad would still ask me if I wanted eggs, just in case I changed my mind. However; I ALWAYS welcomed a bowl of his extra cheesy grits with a side of turkey bacon for breakfast. Now days, I still don’t like eggs, but I found a way to trick myself into eating them. When eggs are poured into the grits as a liquid, they seamlessly cook without the texture of scrambled eggs.

I also have no qualms with eggs when I have a big bowl of Spaghetti alla Carbonara in front of me. Carbonara is a famous Roman dish made of a creamy egg sauce with parmigiana cheese and pancetta bacon. It is AMAZING! I’ve had it many times in Italy, and have made it a go-to dinner dish at home.

One morning, as I am going through my usual grits-for-breakfast routine, I realize the ingredients in a classic carbonara pasta sauce are very similar ingredients to the topping I like to add to my breakfast grits- basically…eggs, cheese, and bacon.

Thus Grits Alla Carbonara was born! This dish perfectly combines my love for both Southern & Italian food. This super protein packed breakfast dish is tasty & flavorful.

Grits Alla Carbonara…

Ingredients

Grits

Eggs

Parmigiana Cheese

Bacon-regular bacon, turkey bacon, or Italian pancetta

Butter

Salt & Pepper

Let’s get cookin’…

(Serving size for 2)

Fry the Bacon to your liking. I use Turkey Bacon. I prefer to cut the bacon into bits with kitchen scissors before lightly frying.

Set 2 Cups of Water in a pot on high. Add Salt. Also add some Butter, as little or as much as you like. Not only does it help keep the grits from sticking to the pot, but enhances the flavor.

Measure 1/2 cup of Grits. Once the water is boiling, pour in the Grits, and turn on low.

While grits are cooking, scramble 1 or 2 Eggs. Add Salt & Pepper. You can add tons of pepper if you like. Add 1/4 Grated Parmigiana Cheese. Whisk together.

Pour mixture into the pot of grits and stir. By now the grits should be done. Pour in a bowl and add the Bacon. You can also add more parmigiana, salt, pepper to your liking.

The result is a creamy and savory breakfast plate that can be done within 10 minutes.

I would love to know if you try this, and how you like it.