Grits are a forever favorite of mine! My dad’s family is from Louisiana and although I grew up in Wisconsin I will always consider Louisiana home. Grits are gluten free and easy to make. When I run out of bread I make grits with old cornmeal I have lying around. These can also easily be made vegan by using a non dairy milk.

2 cups water

2 cups milk

1/2 stick butter

2 eggs

3/4 cup cornmeal

Cheddar cheese; grated

1 pk. of bacon; cooked and diced

2-3 scallions; diced

Salt and pepper; to taste

Add water, milk and a half stick of butter to a saucepan over low heat. Whisk ingredients together and cook until contents are foamy. Sprinkle in cornmeal and cook for 15 minutes or until contents begin to thicken, stirring and whisking constantly. Add a pinch of salt and increase heat, adding shredded cheese. Allow cheese to melt and stir all until contents are thoroughly combined. Reduce heat and crack two eggs into pot, making sure that they remain intact and at the top of the grits. Cook five to ten minutes or until eggs are set. Garnish with bacon, scallions and hot sauce—or anything else you might imagine!—and serve hot.

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