KNOXVILLE, Tenn. — Morning Grits Bowl with Bacon Tomato Gravy
Prepared by The Old Mill
1 tsp salt
1 cup The Old Mill Grits
2 tbls butter
1/2 cup milk
6 oz. sharp cheddar cheese, grated
4 slices thick cut bacon, chopped
4 large eggs
1 jar (16 oz) The Old Red Ripe Tomato Relish
1 tbls hot sauce
1/4 cup heavy cream
1/2 tsp The Old Mill Ground Roasted Veggie Seasoning
1/4 cup chopped green onion
Heat 4 cups water and salt in a medium saucepan over medium heat. Gradually whisk in grits and cook, stirring often, until grits are done, 15-20 minutes. Remove from heat. Stir in butter, ½ cup milk, and cheese. Cover.
Cook bacon in a large skillet over medium heat until crisp, about 6-8 minutes. Remove bacon to drain on paper towels, reserving drippings in skillet. Crack eggs into skillet, sprinkle with salt and pepper, and cook 1-2 minutes or until desired degree of doneness. Remove eggs from skillet.
Add tomato relish, cooked bacon, hot sauce, heavy cream, and seasoning to skillet and bring to a simmer over medium heat. Simmer 2 minutes or until slightly thickened. Season to taste with salt and pepper.
Stir grits, adding a little more milk if necessary to thin them out a bit. Divide grits evenly among 4 bowls. Top each with an egg and spoon the tomato gravy over the top. Sprinkle with green onions.
Recipe can be halved for 2 servings.