Austin-Style Grits Migas

Page 10

Cuisine: Southern/Soul Food | Course Type: Breakfast/Brunch

(1 review)

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I didn't actually make the migas as directed, but the grits cakes which stand in for the tortilla chips are a big winner. (In a nutshell, cooked grits are spread out, cooled, cut, and baked.) I've added the grits strips, crumbled a bit, to scrambled eggs with some hot sauce for an ersatz migas, and it's a nice breakfast, adding texture and some richness to the eggs. Even better, though, was sausage gravy served over them like a biscuit.

I made them on a cookie sheet, instead of in a baking pan as directed, so I think were significantly thinner than expected. That said, I like this thickness.

(edited 22nd January 2017) (0) comment (0) useful  

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