Grits, Eggs, Warm Bacon-Tomato Relish

I am your brunch, and I am Divine.


Hey you.

Are you an intuitive cook? Me too. Do you think measuring spoons are cute but often find them superfluous? Do your discerning eyes and tongue guide you smartly through your kitchen? Ok, this recipe is for you. This dish is in your future. Make it to taste. But surely, make it, because the combination is such a winner.

–See my previous post for a great grits recipe here.–

1. Start the plate with baked grits. (Hey, maybe you want to use my recipe for Cracked Pepper Cheddar Grits!
2. Top with an egg (poached, fried, heck-maybe even scrambled)
3. Finish with a generous spoonful or two of this Warm Bacon-Tomato Relish.

Warm Bacon-Tomato Relish
a recipe sans measurements
inspired by a dish I adored at the Redbud Café

chopped fresh tomato
chopped red onion
bit of olive oil
chopped cooked bacon or a bit of bacon grease
balsamic vinegar (to taste, a teaspoon or two)
minced garlic
bit of dried thyme

Put everything in a small saucepan and simmer over medium-low heat, stirring occasionally, for 15-20 minutes. The tomatoes should still have a bit of bite to them. Serve warm. The tang and acidity make this a great complement to cheesy, creamy grits.

Me and Mom, quite alike but differently adapted.

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3 thoughts on “Grits, Eggs, Warm Bacon-Tomato Relish

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