Mexican Grits


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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s