Peas, Cheese & Grits

Ingredients

• 4 cups water
• 1 tsp salt
• 1 cup corn grits or polenta
• 1-7oz block Sincerely Brigitte Parsley and Chive cheese, shredded
• 2 tsp extra virgin olive oil
• 12 cherry or grape Tomatoes
• 1 cup fresh or thawed frozen peas
• Salt and pepper to taste
• 4-6 Eggs (optional)

Instructions

1. 1

   Bring 4 cups of water to a boil

2. 2

   Add 1 tsp salt

3. 3

   Slowly add corn grits, stirring constantly and cook over medium heat for 15 minutes

4. 4

   Add shredded cheese, reduce temperature to low and keep cooking for another 15 minutes. Cover the pot and let the grits sit

5. 5

   In the meantime heat olive oil in a skillet. Add peas and tomatoes, salt and pepper to taste and cook for 4-5 minutes over medium heat

6. 6

   Prepare eggs sunny side up (one per person, cooked to desired doneness )

7. 7

   Serve grits on individual bowls, topped with tomatoes, peas and egg (serve immediately)