We love a good meal and Restech Vice President/Co-Owner makes some creative and tasty dishes for the entire staff every Friday for breakfast.
This week's recipe is as follows:
Smoked Gouda Cheese Grits with Brisket & Poached Egg
- 1 small onion - minced
- 1 stick butter
- 2 cups Red Mill Polenta Grits
- 2 cups whole milk
- 1 small block smoked gouda cheese
- 1 small package philadelphia cream cheese
- 3 lbs cooked brisket
- eggs (poached at serving)
- 1 bag Grands Biscuits
- Salt and pepper to taste
Sweat onion with 1/2 stick of butter. Cook grits according to label, but substitute 2 cups of whole milk in place of 2 cups of water. After grits are cooked, add in the shredded gouda cheese and cream cheese. Stir until cheese is melted. Place grits in bowl, topped with brisket and poached egg. Add a dash of sriracha and serve with fresh baked biscuits. Enjoy!