Tim’s Grits Recipe

This is a very old and simple recipe that is rustic and delicious. It also happens to be our traditional Gleeson Family Christmas morning breakfast! This German, hearty man’s breakfast is originally called “goetta” but my husband’s Grandma Rena called them “Grits”. Tim has carried on the tradition and makes them for us every Christmas morning.  

It is a mixture of onions, pork, and steel cut oatmeal which we then form into patties and fry them up in a cast iron skillet until crispy.  It is topped with a fried egg and is absolutely amazing. This complete breakfast is filled with protein, complex carbohydrates and healthy fats.  Don’t judge this recipe until you have tried it… I promise that you will not be disappointed!!!

Ingredients:

3 lb. pork shoulder

2¼ C steel cut oats (about 3/4 C dry oats per lb. of meat)

2 medium onions

salt and pepper to taste

Note: This recipe makes approximately 15 servings, most people will want more than one!

 

 

Directions: 

1. Cook meat in salted water (about 1 TBS. of salt in the water) for about 2-2 ½ hours until meat is done and shreddable. The water should cover the meat. 

2. Take meat out of the water and let cool.

3. Bring the leftover water from the meat to a boil and add the steel cut oatmeal.  Cook very slowly for about an hour. While that is cooking, grind the meat in a food processor with the onions. 

 

4. When the oatmeal is fully cooked, mix in the meat mixture and season with salt and pepper to taste. This can be set aside in the fridge for up to 4 days until you are ready to cook it up.

 

5. To make grits, form patties with the meat/oatmeal mixture and heat a skillet on medium-high with oil of your choice. I like ghee or coconut oil.   Flatten the patty and fry on both sides until crispy.

 

 

Serve warm with an egg over easy on top and maybe some hot sauce!!! Yummm.

 

What special meals do you make for the holidays? I’d love to hear about these family traditions.

 

 

Print Recipe
Tim's Grits
Prep Time 20 mins
Cook Time 15 mins
Passive Time 3 hrs
Servings
servings
Prep Time 20 mins
Cook Time 15 mins
Passive Time 3 hrs
Servings
servings
Instructions
  1. Cook meat in salted water (about 1 TBS. of salt in the water) for about 2-2 ½ hours until meat is done and shreddable. The water should cover the meat.
  2. Take meat out of the water and let cool.
  3. Bring the leftover water from the meat to a boil and add the steel cut oatmeal. Cook very slowly for about an hour. While that is cooking, grind the meat in a food processor with the onions.
  4. When the oatmeal is fully cooked, mix in the meat mixture and season with salt and pepper to taste. This can be set aside in the fridge for up to 4 days until you are ready to cook it up.
  5. To make grits, form patties with the meat/oatmeal mixture and heat a skillet on medium-high with oil of your choice. I like ghee or coconut oil. Flatten the patty and fry on both sides until crispy.
  6. Serve warm with an egg over easy on top and maybe some hot sauce!!! Yummm.

 

 

 

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