Sausage Pineapple and Grits Bowl
(2017 Pairings) A hearty and savory breakfast bowl.
INGREDIENTS:
3 cups
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water
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2-1/2 teaspoons
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salt divided
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1 cup
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hominy grits
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1 tablespoon
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butter
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1/2 cup
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shredded sharp cheddar cheese
|
1 pound
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ground pork
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1-1/2 teaspoons
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ground sage
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1 tablespoon
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brown sugar
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1/8 teaspoon
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crushed red pepper flakes
|
1 teaspoon
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ground black pepper
|
1/2 cup
|
DOLE Pineapple Chunks in Heavy Syrup drained
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2
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eggs
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DIRECTIONS:
- Bring water to a boil in a small saucepan and add 1/2 teaspoon salt, whisk in the grits for 1 minute. Once the mixture returns to the boil, reduce the heat to a simmer and cook for 10-15 minutes, stirring frequently.
- Remove the pan from heat and add butter and cheese. Stir to combine. Season to taste with pepper.
- Combine pork, sage, remaining 2 teaspoons salt, brown sugar, red pepper flakes, and pepper in a bowl. Mix well with hands. Form patties and cook in a skillet for 5 mins per side or saute pork to spoon over grits.
- Add pineapple to a small saute pan and cook over medium heat, stirring often, until golden brown.
- Fry eggs to desired doneness (over-easy recommended).
- Scoop grits into serving bowl, top with 6 oz of sausage, 1/4 cup pineapple, and a fried egg.