- 2 C. corn grits (stone ground)
- 2 C. homemade concentrated chicken broth*
- 4 C. water
- 2 tsp. salt
- cracked pepper
- 2 dashes garlic flavored Tabasco
- 1 tsp. red curry powder
- 1/2 tsp. Garam Masala
- 1 tsp. apple cider vinegar
- 1 C. grated Monterey Jack or cheddar cheese
- 4 eggs, beaten
- 3 Tbs. milk or cream
- 2 Tbs. butter
- 1 onion, minced
- 1 pkg. mushrooms, minced
- 1 Tbs. garlic, minced
- 1 pkg. frozen spinach, thawed and drained (squeeze the juice out of the spinach)
- 1/2 C. goat cheese (can substitute ricotta for a milder flavor)
- *I use homemade chicken broth that I boil from chicken bones. It takes days to make and I keep it on hand in the refrigerator/freezer for cooking. See recipe in R4L. If desired, you can use canned chicken broth instead of the water for a total of 6 cups volume.
Bring chicken broth and/or water to boil. Add grits and cook until done. While grits are cooking, add salt, pepper, curry, garam masala, Tabasco and vinegar. Once grits are cooked, add cheese and cook until cheese is melted and vinegar smell has cooked off (about 10 minutes). In the meantime, make the omelet.
Fry onions in butter until caramelized, then add mushrooms and cook them a little longer. Add spinach and garlic and cook until warm. Add eggs and cook covered until cooked through. Remove from pan and cut into squares if you plan to fold the eggs into the grits (grits + eggs = greggs).
Serve on a dish.