YOUR SOLIN GENERATED RECIPE
Creamy Parmesan Grits with Crispy Bacon
Stone-ground grits simmered in savory broth and whisked with velvety Greek yogurt and parmesan, topped with a perfectly fried egg and smoky, crispy bacon.
INGREDIENTS
0.25 cup stone-ground grits
1 cup low-sodium chicken broth
0.5 cup liquid egg whites
0.5 cup plain nonfat Greek yogurt
2 tbsp grated Parmesan cheese
2 slices center-cut bacon
1 large egg
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
Place the bacon slices in a cold skillet and turn the heat to medium, cooking until the fat has rendered and the bacon is crispy.
Remove the bacon to a paper towel-lined plate, leaving a small amount of fat in the pan for the egg.
In a medium saucepan, bring the chicken broth to a boil, then whisk in the grits and reduce heat to low.
Cover and simmer the grits for 15-20 minutes, stirring occasionally, until the liquid is absorbed and the texture is tender.
Slowly whisk the liquid egg whites into the hot grits, stirring constantly for 2 minutes to create a fluffy, high-protein base.
Remove from heat and fold in the Greek yogurt, grated Parmesan, sea salt, and black pepper until the mixture is smooth.
In the reserved bacon skillet over medium-low heat, crack the egg and cook until the whites are set but the yolk remains runny.
Spoon the creamy grits into a bowl, crumble the crispy bacon on top, add the fried egg, and garnish with fresh chives.