Blueberry what??

If you're not from the South, you may not have ever heard of grits - which is essentially boiled white cornmeal, similar to its Italian cousin polenta, which is made with yellow cornmeal. In the South, grits are usually served for breakfast with salt and pepper, though there are other savory varieties such as cheese grits. In the low country specialty, grits have made their way up to a dinner entree as the famous shrimp and grits served in any number of delicious ways. However, because grits are generally a savory dish, you've probably never even heard of much less had the pleasure to try blueberry grits, which is why I've decided to share my creation with you.

As a child (and even now), I was always a fan of sweet, hot breakfast cereals. I loved cream of wheat, cream of rice and oatmeal - always sweetened with brown sugar. When I would visit my grandparents and my grandmother would make grits, I just assumed they were similar to oatmeal even though they were generally served on a plate instead of a bowl, and asked for brown sugar to sweeten them up. Any true Southerner would frown upon such a defilement of grits, but my grandmother didn't seem to mind. I've been eating sweet grits ever since.

Today's breakfast is a variation on my sweet grits - adding ground flax seeds and blueberries for an antioxidant, omega-3 packed hot breakfast cereal. It's perfect for people who have a wheat or gluten intolerance (which for those with a severe intolerance even means omitting oatmeal). They're extremely simple to make and you're sure to love them! Enjoy!

The basic ingredients

Frozen blueberries that I picked this summer at Creekside Farm

For one serving, put 3 tablespoons of grits in a saucepan

Add 1 tablespoon of ground flax seeds (for Omega 3s).
Add a dash of salt.

Add 1 cup of water

Bring to a boil

Stir as it thickens to prevent lumps

Add blueberries (fresh or frozen)

Stir in the blueberries

Stir as it continues to bubble

Grits will thicken up within 5 minutes and blueberries will begin
to pop, releasing dark purple blueberry juices

Put in bowl and top with a slice of butter and a tablespoon of brown sugar. Stir to blend flavors and enjoy!

A brief guide to the soft-boiled egg

Gluten-free toast with
delicious toppings

Fresh fruit: local peaches, local
blueberries I picked myself and
organic kiwi.

I love eating outside, especially when the weather is as perfect as it is today. No humidity, sun shining brightly, temperature around 80 F (27 C). I had one of my typical breakfasts consisting of fresh fruit (local peaches from The Produce Box, blueberries I picked from a local farm this summer, which I had frozen and thawed, and non-local, but organic kiwi), 2 slices of gluten-free toast - one slice topped with lemon curd and homemade blackberry jam from Germany, the other with whipped cinnamon honey from a local beekeeper, and finally my ultimate favorite: a perfectly cooked soft-boiled egg (with an egg from my local farmers' market).

My breakfast companions
(One hiding in the back)

Perfectly cooked
soft-boiled egg

Eating soft-boiled eggs is an art that begins with proper preparation. Most importantly, you should be sure to use fresh organic or free-range eggs from a source known to you, ideally from your own chickens or from the farmers' market. This way you'll not only be eating much healthier eggs, but can also be quite certain that they are free from the problems with industrially produced eggs as seen in the news lately. In Germany soft-boiled eggs are quite popular, with special spoons and egg holders created especially for their consumption. Nevertheless, there is still some disagreement on the right way to prepare them. There are special egg cookers, but the simplest way to prepare a single egg is to place about 1 inch of water into a pot, add the egg, cover with a lid, and once the water begins to boil set the timer to 5 minutes for large eggs or 3.5-4 minutes for smaller eggs (times and amount of water may need to be varied for multiple eggs). There is no need to cover the egg with water - the steam from the boiling water serves to help the egg cook and goes much faster than waiting for an entire pot of water to boil. In fact, put your toast in the toaster around the same time as you set the pot with the egg on the stove and your toast and egg will be ready almost simultaneously. When the timer beeps, take the egg out with a large spoon, run the egg under cold water to stop the cooking process, place the egg into an egg holder (as in my picture, though the varieties are endless, my favorite being the ones with feet coming out of an egg), "decapitate" with a knife, lightly salt, and enjoy (ideally with a special egg spoon as seen in the picture). Some people beat the tops of their eggs to crack them all over and then peel, while others use a special device known humorously in German as a "Eierschalensollbruchstellenverursacher" (egg shell breaking and perforating device), which also happens to be one of my all-time favorite German words.

Hope you are now inspired to try your own soft-boiled egg in the near future!

Egg before

and after "decapitating"