• 1 cup yellow grits (I used Lake Side Yellow Grits)

  • 2 cups reduced sodium chicken broth

  • 2 cups heavy cream (You can use 4 cups water instead of broth and cream; but the broth and cream add a lot of flavor)

  • Cooking spray (or olive oil may be used)

In a pot, bring chicken broth and heavy cream to a boil.  (You can use just water, or water + heavy cream or water + chicken broth mixture).  Slowly whisk in grits and cook until boiling.  Cover and reduce heat to low, stirring (whisking) frequently. Cook for about 15 to 20 minutes.  Remove from heat and allow to cool.  Lightly spray a 9 x 9 casserole dish and pour grits into dish. Refrigerate grits for at least 2 hours (or overnight).  Remove from refrigerator and using a shot glass, cut grits into small rounds, as you would cut out biscuits. Heat a nonstick pan over medium heat and spray with cooking spray or add olive oil.  Cook the grits "cakes" on both sides until lightly toasted; about 2 minutes on each side. Do this with entire mixture; covering with aluminum foil on a platter to keep warm.


  • 3 egg yolks

  • 1 stick of butter, melted

  • Juice of half of a large lemon

  • pinch of salt

  • pinch of cayenne pepper

Place egg yolks in the blender.  On low, blend the yolks.  Slowly add the butter and continue blending on low.  Add the juice of half a lemon, salt and cayenne pepper.  Increase the speed for about a minute.  Serve on top of your grits cakes with a fried egg.


6 slices of reduced sodium bacon

Preheat your oven to 375. Place aluminum foil on a cookie sheet, then place a cookie rack on top of the cookie sheet. Lay your bacon across the cookie rack and bake for 25-30 minutes or until your bacon is crispy. This way allows your bacon to be crisp on both sides, and makes cleanup super easy, with all of the bacon grease trapped on the bottom, on the aluminum foil!