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Sometimes, great cooking is what’s on your mind. There was a great article in this week’s Dining Section of the New York Times about how America is the only place in the world where cold cereal is considered an acceptable dinner. Admit it – you’ve eaten cold cereal for dinner at least a few times. I know I have…sometimes there’s nothing like a bowl of frosted mini-wheats to make the evening that much more special, haha. Anyway, after getting home tonight and while cleaning up, this article appeared atop some newspaper I was tossing in our recycling area. The recipe for polenta (grits) and fried eggs called to me like a siren to Odysseus and his men, so I turned on the stove and began working away. I thirded the recipe, (is that even a word?), and eyeballed most of the spices because it was so late, but everything came out beautifully (and deliciously). Alabama stone-ground organic grits are incredible when topped with two fried eggs (sunny side up since the runny yolk makes the grits extra tasty), and a healthy dose (garnish) of roughly grated Parmesan, black pepper, and Maldon salt. It was almost perfect until, in a stroke of genius, added the final two pieces of my applewood smoked bacon from Whole Foods, fried and torn into small bits. This fried-pork addition rounded out the dish and added a bit of hardiness that was only slighly lacking. I hogged the whole thing, though Webb, Franklin, and JP all made comments about how good it smelled. Usually, the generosity gets to me and sharing ensues, but tonight, I was hungry and happy to devour my anti-cold cereal dinner by myself.
PS – I will be making this dish on a regular basis (next time a la garlicy chard, mentioned in the recipe). As an added bonus, it’s also extremely easy, and quick in smaller portions.
