Eggs in Purgatory over Cauliflower Grits

First of all, for those of you Gluten-Free folks - BE CAREFUL OF THE GRITS. You think, well, grits are only ground corn, right? The ingredient list says corn?

WRONG. Unfortunately!

They grind corn on the same machines as they do wheat. Be careful of corn chips for the same reason! Make sure you are buying grits, corn chips, corn starch - anything of ground corn - make sure you are buying brands MARKED GLUTEN FREE.

This is the brand of grits (polenta) I buy.

I am also using frozen riced cauliflower  to cut the calories of the grits, because I’ve put on four or five pounds in the last three weeks or so, and - having lost over a hundred - I have found it much easier to lose four or five at a time! *Losing over a hundred is something I never EVER intend to have to do again!!*

So: 12 oz frozen riced cauliflower, steamed in the microwave according to package directions.

3/4 Bob’s Red Mill grits (or 3/4 C other gluten free grits according to package directions), in a large bowl with 2 1/4 C water, into the microwave  five minutes.

I mixed the cauliflower in with the grits once they were done, and tossed in a handful of sharp cheddar cheese - because what are grits without cheese?

*Note that the sharp cheddar was another deliberate calorie-cutting move, there. Using sharp cheeses - or harder cheeses, in general - means that you can use less cheese for the same (or more) flavor. 

Time to start on the eggs.

Starting with minced garlic to brown. You really need a nonstick skillet here - by which I mean, not one that is sold as nonstick, but one to which nothing actually sticks - or you’re going to have a mess on your hands when it comes time to clean up!

*I buy my garlic already minced. It is SO much easier and saves a lot of time, the amount of garlic I like!

Adding 28oz crushed tomatoes, along with a collection of Italian herbs: about a teaspoon each of parsley, oregano, basil, and just a shake of thyme and chives. (I’m putting diced tomatoes down in the recipe at bottom as an option; I’m definitely going with petite diced tomatoes next time, myself.)

Adding a 12oz package of chopped frozen spinach. Once that is bubbling again, it’s time to add the eggs.

Pull back a little ‘dip’ in the tomato sauce for each egg, and crack the eggs into it. If you like harder yolks (I don’t trust soft eggs, myself!), break the yolks as you drop the eggs in.

Let it simmer until the egg whites are set and the yolks are at your desired ‘done’ness. Serve eggs over grits, topped with the tomato sauce.

EGGS IN PURGATORY OVER CAULIFLOWER GRITS

3/4 C gluten free grits, prepared to package directions

12oz frozen riced cauliflower

1/4 sharp cheddar cheese

4 T minced garlic (or to taste)

Olive oil pan spray

28oz crushed or petite diced tomatoes

1 teaspoon each parsley, oregano, and basil

Just a shake of thyme and diced chives

12oz package frozen spinach

6 eggs

Prepare grits according to package directions; heat cauliflower according to package directions. Add both to a large mixing bowl; stir together well, adding cheese.

Brown garlic in a large nonstick skillet (use pan spray if necessary). Add tomatoes and herbs. Stirring occasionally, heat to a simmer. Add spinach; continue to stir occasionally as sauce comes back to a simmer.

With a spoon, create “dips” in the sauce to crack the eggs into. If you wish for hard yolks, break the yolks as you crack them in. Keep sauce at a simmer until eggs are at desired doneness. 

Serve eggs over grits, topped with the tomato sauce.

Servings: 6

Calories per serving: ~350