Grits & Crispy Cutlet Breakfast

This meal is perfect for any weekend brunch or Sunday supper.

For The Spicy Honey Drizzle (makes 1 ½ cups) 

• 1 c honey
• 2 TBSP hot sauce (Ex: Louisiana)
• 2 TBSP apple cider vinegar
• 1 tsp crushed red pepper flakes
• ½ tsp kosher salt
• ¼ c of butter (½ stick)

1. To a small saucepan over medium heat, add the honey, hot sauce, apple cider vinegar, red pepper flakes, and salt. Bring to a boil.
2. Add butter to mixture and whisk until combined. Remove from heat and set aside.

For The Savory Grits

• 1 ½ cups water
• ½ tsp kosher salt
• ½ c quick cooking grits
• 1 ¼ c Cheddar cheese, shredded
• 2 TBSP unsalted butter
• 2 TBSP heavy cream

1. To a 2-quart pot over high heat add 1 ½ cups water and the salt. Bring to a rolling boil.
2. Slowly whisk in the grits, then reduce the heat to a simmer.
3. Continue cooking until the grits are thickened and the water is absorbed. Stir in cheese, butter, and heavy cream. Remove from heat.

For Air-Fried Meati™ Crispy Cutlet

• 1 Meati Crispy Cutlet, frozen.

1. Turn air fryer on and set it to 400°F with high fan.
2. Place Meati Crispy Cutlet into the fryer basket and close the drawer.
3. Cook until an internal temperature of 165°F, about 10 minutes. Check frequently to make sure the edges aren’t burning.

For Assembly

• 1 ½ cups prepared savory grits
• 3 TBSP spicy honey drizzle
• 2 TBSP Cheddar cheese, shredded
• 1 Tbsp green onion, cut on a diagonal

1. Warm spiced honey and add 1 stick of butter and mix until fully combined.
2. Place savory grits into a bowl. Top with cheddar cheese, followed by the Crispy Cutlet. Drizzle spicy honey over the top and finish with green onions. Enjoy!