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It seems as though I must be on a savory breakfast kick! Between the savory oats with egg and hot sauce and these grits:
I can’t get enough.
Arrowhead Mills Gluten Free Grits with 1/4 cup sharp cheddar added at the end. Topped with a large dollop of 0% Fat Greek Yogurt and crumbled Applegate Farms Sunday bacon that I baked.
So dang good. And definitely a contender for a night when we have Breakfast for Supper.
Be sure to buy GLUTEN FREE grits. Even though corn is naturally gluten free, lots of companies process their grits on the same machinery as wheat. Even a local guy in Durham who makes amazing stone ground grits uses the same old-timey machine to process his wheat. Bummer.
And the bacon! Oh that Sunday…
View Full Recipe at Gluten Hates Me but i'm…
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