This is an emergency meal. The kind of meal you make when you can’t see straight after a horrible day at work, a grueling bike ride, or a stupid-long CrossFit workout. You can make this in under ten minutes (5ish min if you use quick grits). This meal combats hanger – quick. If you’re like me and the side of your fridge is being overtaken by condiments, you can elevate this dish to the point that it looks like something that might be on a restaurant menu. But let’s be clear, this is barely a recipe.
If you’ve had congee or polenta or ugali/pap/banku/posho/fufu – this may look familiar to you. For me, this is a play on ugali na sukumu wiki (maize meal with stewed collards), which I ate a lot when I lived in Kenya. It’s simultaneously comfort food and the fuel you need to recover from or get through the day.
Time: 10; Serves: You
- 1/4 cup of dry grits/polenta
- 2-3 eggs (if I have duck eggs, I use 2 vice 3 chicken eggs)
- 1 tsp butter or bacon grease
- Parmesan for grating
- 1/2 tbsp chili crisp
- handful of chopped kale
1. Cover the grits with water and bring them to a boil. Add salt, pepper, and the butter/bacon grease, then lower to a simmer for ten min, stirring consistently.
2. Meanwhile, fry your eggs and kale. Keep the yolk runny so you can stir it into the grits. You can do this in the same pan for less clean up.
3. Once the grits are done, put them in the bottom of a bowl, and top them with your eggs and kale.
4. Grate parmesan over the eggs and add in a spoonful of chili crisp.
5. The end.