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Baked Grits & Eggs with home-cured Pancetta and Arugula

A sunny solstice breakfast of cheesy baked yellow corn grits and eggs with home-cured Mangalitsa pancetta and arugula. Celebrating the return of longer, sun-filled days, which is no small thing on a farm.

Despite the incoming winter blast we are encouraged knowing that longer, warmer days are most certainly on the horizon, but for now we’re going to snuggle up around a twinkling tree and enjoy a small rest.

Like seeds gestating in the Earth, there are many dreams for the farm that we are incubating right now. Many unpredictable events occurred in the latter half of 2022, but there are no coincidences, only synchronicities. I have a very good feeling about 2023!

This meal is our current favorite breakfast.



6 cups water or bone broth

1.5 cups old-fashioned grits

2 Tbsp butter or lard

1 tsp sea salt

4-6 oz melty cheese like Italian fontina, Gouda, mozzarella - whatever you have!

6 oz pancetta

A couple of handfuls of arugula

1/4 cup shredded pecorino Romano or Parmesan

6 Eggs

1/4 cup chopped fresh parsley

Black pepper


Bring water, butter, and salt to a boil, and add grits. Cook 15 minutes, add cheese and loosen with milk if it’s a bit too thick.

Cook the pancetta separately until browned but not crispy.

In a 9x13” baking dish spread the grits out, and add arugula and pancetta. Grate some Parmesan over the top.

Make 6 divets in the dish and crack in your eggs.

Bake for 20 minutes then remove and cover for 10 minutes.

Remove the cover, and sprinkle over fresh parsley and black pepper.

Serve and enjoy!


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