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1 medium Cubanelle chili pepper, chopped
1 small onion, chopped
½ cup stone ground grits
2 cups water + more as needed
2 teaspoons chopped fresh rosemary
½ cup shredded cheddar cheese
2 4-ounce salmon fillets
4 tablespoons butter
2 tablespoons olive oil + more as needed
2 slices bacon, minced
2 tablespoons milk
1 tablespoon flour
2 large eggs
Salt and pepper to taste
Fresh chopped parsley for serving

Cooking Directions

Heat a large pot to medium heat and add a dish of olive oil. Add onion and chili pepper and cook about 5 minutes, stirring.
Add grits with water and 1 teaspoon rosemary and bring to a boil. Reduce heat and allow to simmer until the grits have absorbed the water and become very tender, about 45 minutes. If it dries out, add more water.
Add cheese to grits and stir until nice and creamy. Set aside.
While grits are cooking, add 4 tablespoons butter and 2 tablespoons olive oil to a small pan. Heat slowly until butter is melted. Add remaining rosemary and salmon. Slowly cook over low heat about 10 minutes, flipping once half way through, or until salmon is cooked through. Season with salt and pepper.
While salmon is cooking, add bacon to another small heated pan and cook through, about 5 minutes. Add milk and flour and stir until a thick gravy forms and flour is cooked through, about 4 minutes. Set aside.
While cooking the above, bring a small pot of water with a couple tablespoons vinegar to a rolling boil.
Assemble 2 wide bowls or plates with the following – cheesy grits, top with salmon, then top with bacon gravy.
Crack the eggs into the boiling water and poach them about 3 minutes or so. Strain and top the plates with the poached eggs.
Sprinkle with parsley, salt and pepper and serve.

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