Cheese Grits with Fried Eggs
Creamy Southern stone-ground grits stirred with sharp cheddar and butter until silky, topped with sunny-side-up fried eggs and a crack of black pepper — a simple, soul-satisfying breakfast.
Ingredients
- 1 cup stone-ground grits (not instant)
- 4 cups water
- 2 cups whole milk
- 1 tsp salt
- 4 tbsp unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 1/2 tsp black pepper, coarsely ground
- 4 large eggs
- 2 tbsp unsalted butter (for frying eggs)
- as needed hot sauce (for serving)
Instructions
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1
Bring 4 cups water and 2 cups whole milk to a boil in a medium saucepan over medium-high heat. Add 1 tsp salt.
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2
Gradually whisk in 1 cup stone-ground grits (not instant) in a steady stream. Reduce heat to the lowest setting and cook, stirring every 3-4 minutes, for 20-25 minutes until thick and creamy. Add a splash more water if they get too stiff.
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3
Remove grits from heat. Stir in 4 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese until fully melted and smooth. Season with 1/2 tsp coarsely ground black pepper. Cover and keep warm.
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4
In a nonstick skillet, melt 2 tbsp unsalted butter (for frying eggs) over medium heat. Crack in 4 large eggs and cook until whites are set but yolks are still runny, about 3 minutes for sunny-side-up.
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5
Divide the cheesy grits among four bowls. Top each serving with a fried egg. Serve with hot sauce (for serving) on the side.