My Creamy Paleo Grits
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3-4 eggs
- 1 1/3 cups almond flour (for thinner texture grits. use 1 1/2
- 3 pieces of bacon
- 1 1/2 cups light coconut milk
- drizzle with some olive oil
- 6 tbsp butternut squash puree (no salt sugar added)
- fresh thyme and oregano
- 1 1/2 tbsp ghee
- Carbohydrate 2.64324953228519 g
- Cholesterol 12.5707849594271 mg
- Fat 22.8222859306529 g
- Fiber 0.0349171861559153 g
- Protein 1.82092282716518 g
- Saturated Fat 19.0343672143848 g
- Serving Size 1 1 serving (91g)
- Sodium 63.2091844169808 mg
- Sugar 2.60833234612927 g
- Trans Fat 1.41336581671338 g
- Calories 210 calories
In a small saucepan, add light coconut milk and bring to a boil.Slowly stream in the almond meal, whisking constantly to prevent lumps.Add 6 tbsp butternut squash puree. Slowly stir and mix well with a wooden spoon.Season with onion powder, garlic powder, some olive oil, and salt and pepper to taste.Bring to a simmer and turn the heat to low and cook for 10-15 mins, whisking constantly.Turn off the heat and let the grits sit over stovetop. (the grits will absorb the liquid further.)In the meantime, pan-fry 3 pieces of bacon until they are slightly golden brown. We will crisp the bacon in the oven later on.Grease the cast iron pan with ghee.Layer grits mixture into cast iron.Using a spoon, make three to four egg-sized indentations in the grits mixture (these will be the nests for the eggs).Top with three bacon strips (tear into small pieces).Bake at 350F for 20 mins until the whites are set but yolks are still runny.Serve sprinkled with fresh thyme, oregano, and some good olive oil.
