Leftover Strategies: Grits with Black Eyed Peas and Bacon
Breakfast at Rancho Gordo Clay pot cooking Holiday Cooking In the kitchen
Earlier, I wrote about cooking on my wood-burning stove and the success I had making grits. It was simple and fun but even having given away a lot to my mother, there was still plenty left. This morning, I gently heated the grits with a little chicken stock. Meanwhile, I sauteed some chopped bacon pieces, drained the excess fat and then stirred in some leftover Black Eyed Peas. I made a bed for the pea mixture and yes, it was ugly but so delicious that I can't wait to make it again. It fills you up and I felt I should go build a pyramid or a freeway or something. This is the perfect cold weather breakfast for playing or working outside. Not being a Southerner, I don't know if I've done something offensive or not. I based this on a recipe for polenta and Cranberry beans from my first book. Please forgive me if I have made a blunder. A vegetarian option would be to replace the bacon with my mushroom carnitas recipe. You could also do it with just the peas and polenta but I think you deserve better.