January 5, 2016

An impromptu brunch of deliciousness (Roasted Tomatoes and Spinach Artichoke Saute over Cheese Grits with a Poached Egg)

I pinned this recipe awhile back just because it looked damn delicious.  Lo and behold one Saturday after Pure Barre and I was starving and had no cash for a quick meal out.  (Christmas and cars are expensive)  I was looking around the kitchen and came up with the ingredients to make that pinned recipe, and to make it even better!  I had the cherry tomatoes leftover from post Thanksgiving chef salad and had roasted them to go alongside buffalo chicken a few days before so that would cut down on some cooking time!  Queso fresco would be a perfect sub for goat cheese, artichokes always go with spinach and this recipe was screaming for a poached egg on top!  

This was full of wonderful flavor.  It would be an impressive brunch or shower/party dish, and would make a hearty meatless meal!  Please make this and share your changes and feelings on it!  Full recipe will follow the photo montage!

The cast of characters. this is guaranteed delicious I think!





Chop your artichokes and garlic
Put your tomatoes in the oven to reheat or cook for the first time.
Crumble your cheese.  Get that good sunlight in and make a pretty picture of it
It's always amazing how little you need of dry grits to make a big pot, not that I made a big pot, but you know what I mean.
Saute up the good stuff
Add some spinach.  In quite the opposite fashion of grits, it always amazes me how much fresh spinach can make so little wilted spinach
Action shot of the egg poaching.  They are so yummy!
Whisk in some cheese until it is incorporated. 
And plate.  I had a little 3 cheese blend from Trader Joe's left that needed to be tossed or used up so I used it up.
Egg Yolks make everything taste better!
Roasted Tomatoes and Spinach Artichoke Saute over Cheese Grits with a Poached Egg (Serves 4)
Adapted from Pinch of Yum

Ingredients:
3 cups cherry tomatoes
3 tablespoons olive oil, divided
3 cloves garlic
1 smaller container of quartered marinated artichoke hearts, chopped
3 cups spinach
1 cup corn grits
4 ounces goat cheese
4 eggs
4 tbs. white vinegar
salt and pepper

Preheat the oven to 425 degrees. Wash the tomatoes, place on a baking sheet, and pat dry. Drizzle with 1 tablespoon of the oil. Roast for 10 minutes, gently turn the tomatoes, and repeat until the tomatoes are browned, about 30 minutes. (I didn't get them brown but I wish I would have)  Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and artichoke hearts and saute gently until fragrant, but do not brown - browned garlic tastes bitter and gross. When the garlic is smelling awesome, add the spinach and wilt and reduce in size to about half. Cook grits according to package directions. Add the goat cheese and the salt and stir until smooth. Taste and adjust seasoning as necessary. Heat water in a medium saucepan and add vinegar.  Heat to a boil.  Lower heat to medium and slowly swirl the water as you carefully drop in the four eggs.  Cook for 3 minutes and remove carefully with a slotted spoon.  Place grits in four bowls, top each with a portion of the spinach mixture and a portion of the tomatoes.  Top with a poached egg.  Garnish with more cheese and or salt and pepper.

Happy Cooking!

Missy

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