Breakfast

Mexican Grits

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1/2 c course grits
2 c water
1 ear of corn, kernels cut off
1/4 c Pepita’s
1/4 c cojita cheese
1 t chili powder
1 t cumin
Salt and pepper
2 T butter
2-4 eggs
Fresh Cilantro and chives

Bring grits to a simmer in the water. Thicken. Add butter and stir.

In another pan toast the Pepita’s and corn kernels in some olive oil. Add in spices and stir until fragrant.

Place grits in bowls and top with corn mixture, cojita, a fried over easy egg and fresh herbs.

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