This meal is perfect for any weekend brunch or Sunday supper.
Serves:
1
Prep time
15 min
Cook time
25 min
Total time
40 min
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)
To a small saucepan over medium heat, add the honey, hot sauce, apple cider vinegar, red pepper flakes, and salt. Bring to a boil.
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
To a 2-quart pot over high heat add 1 ½ cups water and the salt. Bring to a rolling boil.
Slowly whisk in the grits, then reduce the heat to a simmer.
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.
Turn air fryer on and set it to 400°F with high fan.
Place Meati Crispy Cutlet into the fryer basket and close the drawer.
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
Warm spiced honey and add 1 stick of butter and mix until fully combined.
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!
