Professor Torbert's Orange Corn
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yield: 2-3 bowls | Servings: 1 bowl

Grits Breakfast Bowl

Our Grits Breakfast Bowl is comfort food at its finest! Serve this restaurant-quality breakfast or brunch on a special occasion or enjoy in your pj’s on a lazy Sunday.


  • 1 sweet potato
  • 1 bell pepper
  • ½ onion
  • Olive oil
  • ½ cup Professor Torbert’s Orange Corn Grits
  • 2 cups water
  • ½ teaspoon salt
  • 2 tablespoons butter
  • ½ cup shredded cheddar cheese
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • 3-4 eggs cooked your style
  • Fresh chopped cilantro for garnish (optional)

Professor Torbert's Orange Corn

Method of Preparation

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Prepare the veggies: peel the potato and dice it into ½” cubs along with the bell pepper and the onions. Place on the prepared baking sheet and drizzle with 1 tablespoon olive oil. Season with salt and pepper and bake for 25 minutes.
  3. Make the grits: Bring 2 cups of water and ½ teaspoon of salt to a boil and add ½ cup of grits. Lower the heat and cook for 10-15 minutes stirring constantly. Add the butter, cheese, garlic powder and season with salt and pepper. Keep warm on low temperature while you make your favorite eggs.
  4. Serve the grits with a side of roasted veggies and top with the eggs. Sprinkle with fresh cilantro.