Spring Has Sprung

After an incredibly mild winter with only a few snow storms, it seems that spring has sprung. The season isn't creeping up on us like a Slinky (remember those?) crawling down the stairs. Nope. No timid 50-degree spring days for us. This spring has sprung and has bounced right into the 70s and 80s.

The lilac bushes are leafing. Lawns and pastures are greening. My irises and tulips are poking up through the flower beds, and the herb bed is showing promises of the chives. I am anxious for the asparagus. Those tender shoots haven't peeked out into the warm, spring sun yet, but I know they will be up soon. I.Can't.Wait.

Goat Cheese and Herb Grits

(adapted from Cooking Light)

2 cup water

1/2 cup quick-cooking grits

1/2 teaspoon salt

1/4 cup goat cheese, crumbled

2 teaspoons parsley, finely chopped

1 teaspoon basil, finely chopped

freshly ground black pepper

Bring water to a boil in a medium saucepan.
Gradually add grits and salt, stirring constantly with a whisk.
Reduce heat and simmer 3-5 minutes until thickened, stirring occasionally.
Remove from heat and stir in cheese and herbs. 
Serve topped with a poached egg and with steamed or roasted asparagus on the side. (Serves 4-6)

Kiss My Grits

Reading a recent blog post from MamaStephF's Blog, set off a craving for me. I wanted NEEDED some grits. You could kiss my whatever, but I had to have a bowl of that creamy ground corn porridge.

I must admit that I am a relative new-comer to grits. I first sampled them during a trip to Texas to visit a dear friend. After a night of oh-so-much fun, we hit the Waffle House for some fortification. I only had eyes for the grits on the menu, and sprinkled with a little sugar and a pat of butter, I scarfed them down with record speed. I was head over heels in love. Fast-forward to my return home and I bought a tub of grits during my next shopping excursion. However, they sat in the pantry for a very long time before I took the plunge to make them myself. The first time was as a base for a pan-seared tilapia and veggie dish. I could have kissed the pot I boiled them in. It really was love.

So of course, I wanted to try the Creamy Parmesan Grits with Rosemary Bacon that I discovered while flipping through an old issue of Gourmet magazine (R.I.P.). The bacon is baked in the oven to crisp perfection with the rosemary offering a woody tone to the smokey meat. Grits are simmered with half and half for optimum creaminess, and Parmesan cheese is stirred in at the finish for salty, nutty depth of flavor. Topping it all with a runny egg completes an absolutely outstanding breakfast plate. Trust me. You will want to kiss me for some Creamy Parmesan Grits with Rosemary Bacon On My Plate.

Creamy Parmesan Grits with Rosemary Bacon

1 tablespoon rosemary leaves

8 thick-cut bacon slices

2 1/2 cups water

1 1/2 cups half and half

1 tablespoon unsalted butter

1 cup quick-cooking grits

kosher salt

freshly ground black pepper

1/4 cup grated Parmesan cheese

4 eggs

Preheat oven to 450°F with rack in middle.
Place bacon on a rack that fits over a sided cookie sheet. 
Sprinkle rosemary over bacon.
Roast, turning once, until bacon is golden, 12 to 14 minutes. 
Drain on paper towels.
Meanwhile, bring water, cream, butter, salt, and pepper to a simmer in a heavy medium saucepan.
Add grits in a slow stream, whisking constantly. 
Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes.
Remove from heat and stir in cheese. 
While grits are simmering, fry or poach eggs to your liking. (Runny yolks are the best.)
Serve grits topped with the egg and bacon on the side. (Serves 4)