Makes: 3 servings
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients
Creamy Asiago Grits
- ¾ cup yellow grits
- 1½ cups water
- ¾ cup light cream
- 2 tablespoons butter
- ¾ cup shredded Asiago cheese
- ½ teaspoon salt
- Freshly ground black pepper
- Warm vegetable or chicken stock
Braised Swiss Chard and Bacon
- 6 slices thick-cut bacon, diced, or 6 ounces bacon lardons
- 2 bunches Swiss chard, washed/sliced into ribbons
- 1 onion, sliced into half-moons
- 3 to 4 garlic cloves, minced
- 1 cup vegetable or chicken stock
- 1 tablespoon apple cider vinegar
- Salt and ground black pepper
Crisp-Edge Fried Eggs
- 1 tablespoon neutral oil
- 1 pat salted butter
- 3 large eggs
- Salt and ground black pepper
Instructions
1. Cook the grits
Bring water, cream, and ½ teaspoon salt to a gentle simmer over medium heat. Slowly whisk in grits. Reduce heat, cover, and cook according to package directions, stirring occasionally, until tender and creamy. Remove from heat and stir in butter, Asiago, and pepper. Add salt to taste. Cover and keep warm, adding stock if needed to loosen.
2. Cook the bacon and chard
While grits cook, place bacon in a large skillet over medium heat until crisp, 8–10 minutes. Transfer to a paper towel-lined plate. Leave 1–2 tablespoons fat in skillet. Add onion and garlic; cook 4–5 minutes. Add stock, scraping up browned bits, then vinegar. Bring to a simmer. Add chard, season with salt and pepper, and toss until wilted and tender. Remove from heat.
3. Fry the eggs
Heat oil and butter over medium-high heat. Add eggs and season with salt and pepper. Cook 2–3 minutes, until whites are set and edges crisp while yolks remain soft.
4. Assemble
Divide grits among three plates. Top with chard, fried egg, and crispy bacon. Serve immediately.
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