Aren’t bowls just so much fun?!? Don’t get me wrong, I am a big supporter of the plate as well. But something about a wide bowl loaded with yummy, healthy textures and flavors just feels so satisfying. They’re also helpful if you’re one of those people who feels the need to mix together all your food. (That’s ok, no judgment.)
And I know I’m not the only one who feels this way: Rice bowls, burrito bowls, taco bowls, Buddha bowls (I’m not even sure I understand that one), acai bowls, smoothie bowls… The “bowl” fad is running strong.
But I’m officially starting a new trend: THE CHEESY GRITS BOWL
Yes, this shall now be a thing. Creamy, fluffy, whole grain goodness (which actually doesn’t require butter) folded with melty, smoky cheese, and topped off with all your favorites. The bacon-runny egg-sautéed veggie-Hawaiian spice combo is really hard to beat, but the options are endless! Cajun or BBQ shrimp, BBQ pork or chicken, mini saucy meatballs, ragu, or even an all-veggie version…ooooooooh like caponata! For now, check out these recipes with grits/polenta! BBQ Shrimp and Grits, Bacon-Wrapped Pork Tenderloin over Polenta, Bacon-Wrapped BBQ Chicken Meatballs with Grits, Pomodoro Meatballs over Parmesan Polenta, and Seared Scallops over Cheddar Polenta with Pan-Sauce.
So why grits? Grits are easy, wholesome, and ready in under 15 minutes! They’re also versatile, just waiting to be loaded with any combo of healthy proteins and fats, colorful veggies, and yummy sauces. Thus, the perfect canvas for culinary creativity AND base for an easy, satisfying, healthy meal. Oh, and don’t forget about comfort food. Grits never fail to make the Alabamian deep in my soul sing…Southern comfort is something we did right.
Plus, if you’re feeling fancy one night, just call it a creamy polenta bowl instead…And voila! Impressive, romantic candlelight dinner is served.
This version of the cheesy grits bowl is WINNING with smoked gouda, turkey bacon, a runny poached egg, all the colorful veggies, and smoky-herby-salty Hawaiian rub by Salty Wahine. But no worries if you don’t have these exact ingredients! In place of the Hawaiian rub, you can just toss together Italian seasoning (~1/2 tsp), paprika (~1/4 tsp), garlic and/or onion powder (~1/8 tsp each), sea salt (to taste), and black or red pepper (to taste). Sprinkle some on the veggies as they cook, and use some to top off the egg as well. Also, this tastes incredible with sharp or smoked cheddar if you don’t have smoked gouda. Have fun with your flavor pairings!
Just look at that beautiful thick stream of gold flowing into the soft oasis below…Oh my flippin’ gosh I love eggs. Nature’s multivitamin, you know?
Finally, this is nighttime dinner perfection for me. (I don’t get why people associate eggs exclusively with breakfast; they’re for any and all the time, day or night, amirite?) But this would of course make an awesome breakfast, brunch, or lunch as well.