Eggs and Grits California Style

Breakfast is definitely one of my favorite meals. When I was a kid I can remember all of us kids (there were 7) snuggly sitting around the kitchen table (an oilcloth covered wood picnic table with benches) and mom serving a platter of fried mush. Mush, as I remember it, was corn meal cooked and then poured into a loaf pan to cool overnight. In the morning she would cut the cold mush into slices, dip each one in flour then fry them until they were golden and heated through. We would top our mush with butter (really it was margarine) and hot syrup. She made syrup each time we had fried mush, pancakes or waffles, which she always made from scratch, never using a recipe except the one she kept in her head. To make the syrup she dissolved sugar in boiling water, then added some Mapeline, which came in a little bottle like vanilla does.  The Mapeline, I later learned was, imitation flavoring.  It gave the sugar water it’s flavor and color. The syrup was never thick, like store bought syrup, but it was sweet and tasted good on the crispy surfaced mush.

Polenta and eggs

This morning I felt inspired to get creative with the leftover polenta that I had made for my last post. Taking my mom’s idea of frying leftover mush as the basis for the dish, I lightly browned slices of cold polenta in olive oil and butter (I didn’t dip the slices in flour.), sautéed fresh Spring spinach in the same, then fried a large egg over-easy and layered it on top. It was good. In fact, it was so good I fixed the same thing for breakfast the next day. Sometimes you just can’t get enough of a good thing.

Will have to try mom’s fried mush next time I have leftover polenta. But I think I’ll skip the margarine and Mapeline flavored syrup. I’m more of a sweet butter and Maple syrup kinda girl now.

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11 thoughts on “Eggs and Grits California Style

  1. This looks delicious. My mom was from the south so we ate grits for breakfast once in a while. Loved them (and fried grits were even better)! But repurposing polenta? Pure genuis!

    • To my mind, polenta is just the Italian word for grits. I do like the white grits with eggs-over-easy but we only had the yellow corn meal when I grew up. No southerners in the family unless you count two generations coming from Southern CA (San Diego). Guess somehow that’s not quite the same is it.

  2. Love your combinations! They succeed at getting this Burquean to try them! Made some grits this morning with some spinach and cheese and will back up to add sausage and b-squash tonight! Thanks, and yum!

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