I teamed up with True Story Foods to create these Grits Breakfast Bowls topped with the brand’s Organic Sriracha Jalapeño Chicken Sausage and Uncured Hickory Smoked Bacon. It’s a delicious way to start your day.
These Grits Breakfast Bowls are a hearty meal that will keep you full for hours. Creamy cheesy grits are topped with a sunny side up egg, crispy Hickory Smoked Bacon, and sliced Chicken Sriracha Jalapeño Sausage. It’s a meal inspired by the flavors of New Mexico, that you can easily prepare no matter where you are.
My hometown Kennebunkport, Maine is 2,285 miles away from Santa Fe. I was never exposed to New Mexican cuisine, and when I went to Santa Fe I had a culinary awakening. I fell in love with New Mexican food, and I have been on a mission to make it at home.
One of my favorite foods that I tried in Santa Fe was Magic Grits, a bowl of creamy grits with bacon, cheddar, a fried egg, and red chile sauce. At first taste, I became determined to recreate the meal at home.
When I returned to Chicago, I bought grits at the grocery store and turned to my friend Jocelyn to research how to prepare them. Then a box from True Story Foods arrived at my doorstep. It was filled with organic bacon, sausage, and sliced deli meats. Perfect. I needed bacon for my grits, and why not add some Organic Sriracha Jalapeño Chicken Sausage to give the meal some extra protein?
I am a fan of True Story Foods because their goal is to make delicious and clean meat made without nitrates, artificial preservatives, and antibiotics. And I love that most of their products are organic. In addition to sausage and bacon, True Story Foods produces deli meats, hot dogs, and fresh pork.
The brand’s commitment to clean ingredients and animal welfare gives their meats an exceptional taste. You can find their products at the deli counter or prepacked in the meat aisle at the grocery store. Here is a link that will help you find a True Story Foods retailer near you.
Once I got the grits simmering I put the bacon in the oven and I heated the chicken sausage in a skillet. Just before assembling everything I fried a couple of eggs and heated my red chile sauce. To assemble the grits breakfast bowls I spooned grits into bowls and topped with red chile sauce, an egg, bacon, sausage, and cheddar cheese. I savored every bite. This is my ideal weekend breakfast, it’s hearty, protein-packed, cheesy, and spicy.
You can find my New Mexico Red Chile Sauce Recipe here.
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How to make Grits Breakfast Bowls:
- 1 1/2 cups of Water
- 1 1/2 cups of Half and Half
- 1/2 teaspoon Salt
- 1 cup of Grits (also called Polenta)
- 2 tablespoons Butter
- 1/4 cup Cream
- 1/4 cup plus 1/2 cup Sharp Cheddar Cheese
- 4 slices of True Story Foods Uncured Hickory Smoked Bacon
- 4 True Story Foods Organic Sriracha Jalapeño Chicken Sausage
- 1 tablespoon Vegetable Oil
- 4 Large Eggs
- about 1/2 cup of New Mexico Red Chile Sauce
First, you want to get the grits going. They are going to take about 30 minutes to cook. Combine the water, half and half, and salt in a large pot. Bring to a steady simmer and then add the grits. Whisk to combine.
Let the grits slowly simmer over low heat for about 25-30 minutes, until they are very thick. Whisk periodically, this is the trick to getting smooth creamy grits.
While your grits are cooking, get to work on everything else. Place the bacon on a baking sheet (line it with parchment for easy clean up) and roast in the oven for 12-15 minutes at 375 degrees, until it is as crispy as you like it. Then place on a paper towel to cool, the paper towel will absorb any excess grease.
Heat the chicken sausage in a skillet. I heated it whole and then sliced it, but you could opt to slice it and then heat it. The sausage is precooked, so you just need to get it hot.
Once the grits have cooked for 25 minutes, add the butter, cream, and 1/4 cup of cheddar cheese. Stir to combine and keep warm over low heat.
Heat up your red chile sauce.
To cook the eggs, heat one tablespoon vegetable oil (or neutral flavored cooking oil) in a skillet over high heat. Once the oil is crackling, add the eggs. I think it is easier to crack the eggs into a small bowl and then place them into the skillet. As soon as the eggs are in the skillet, cover the skillet. Keep on high heat for 1 minute before reducing heat to low. Keep covered and the eggs will be perfectly cooked with solid whites and runny yolks after just about 3 minutes.
To assemble the grits breakfast bowls, spoon some of the cheesy grits into bowls. Top with a couple of tablespoons of red chile sauce, cheddar cheese, the eggs, the bacon and the slices of the sausage. Serve immediately.
This post was sponsored by True Story Foods. Thank you for supporting the brands that make The Kittchen possible.