Cheesy Polenta + Eggs & Tomatoes

Prepare yourselves people! I have an beautiful guest post for you today. Please welcome Amanda of the beautiful blog, Marshalls Abroad. Her blog is where she shares beautiful photos of her journey and experiences in Okinawa, Japan, where she currently lives with her husband. Lucky for us, she also shares her passion for cooking and food photography. Today I asked her to stop by to share one of her recipes. Her photos are gorgeous and I myself can't wait to try this recipe!

Thank you for having me today, Tiffany! Spring is right around the corner in many states and nearly in full bloom where we live in Okinawa, so this is one of my favorite breakfasts to start the morning outside. Some mornings after a hard run, I want something more filling than just a bowl of cereal and this definitely hits the spot with a glass of orange juice or a cappuccino.

Eggs, Tomatoes, Onions & Thyme Over Cheesy Polenta

1-2 Eggs
1/2 C Cherry Tomatoes, halved
Fresh Thyme
1 Tablespoon Green Onion, chopped
1-2 Slices of Red Onion, chopped
1 C Corn Grits {I used Bob's Red Mill}
3 C Milk {or water}
1 Tablespoon Sea Salt + more for taste
2 Tablespoons Butter {or olive oil!}
1 C Shredded Pecorino or Sharp Cheddar

Bring the water or milk to a boil. Stir in the corn grits, stirring continually to prevent it from getting lumpy. Reduce heat to a simmer. If you are using milk, you'll need to stir constantly. If using water, stir frequently, for about 5 minutes until it has thickened. Stir in salt and olive oil or butter {it of course tastes better with butter!} Taste; add more salt as needed. Stir in the cheese and serve hot with an eggs cooked sunny side up, the tomatoes, onions, thyme. Good Morning! (:

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