This is one of my favorite breakfasts, and it is so easy to make.
The hardest part is that you need to give plenty of time for all the liquid to be absorbed – but I promise you, it’s worth the wait!
These grits aren’t quite as rich as full-on traditional Southern grits, but in my opinion they’re just as satisfying.
And the fried egg on top gives it that little summin summin…
This is one dang good meal, any time of day or night.
How to Make It
By and by, this is actually a really simple recipe.
The tricky part is cooking the grits just right. Because there’s so much extra liquid, if you don’t cook ’em long enough, they’ll be runny and just… not so great.
You wanna keep a good simmer going throughout. So if you’re stove is like mine, that means putting the burner somewhere around medium-low and stirring every couple of minutes. If you lose the simmer, you can always adjust the heat up a bit.
If you start to feel the grits are sticking to the pot, use a whisk to scrape along the bottom. This will keep them from scorching or from clumping together.
Aside from that, you just want to keep an eye on them and cook ’em until all the liquid is absorbed, and you can almost see to the bottom of the pot when you stir.
Then, remove them from heat, stir in the cheese and heavy cream, and let the grits stand while you fry up a couple eggs, and that’s it!
Easy peasy, nice and cheesy… (Get it? Because there’s cheese in the grits… Yeah, I know. It’s bad.)
Why I Like This Recipe
A lot of recipes I’ve seen for cheese grits use a ton of dairy – like a cup and a half of heavy cream and 2 cups of milk and if they could figure out how to pull it off, possibly a half gallon of ice cream as well!
(Hmm… ice cream grits… now there’s one I haven’t tried yet!)
But for real.
I have a bit of a delicate stomach, and although I really love rich foods, I can’t enjoy them like I used to. Which means I sometimes have to come up with less rich versions of my favorite foods, but still have those versions be satisfying, in their own right.
I believe this cheese grits recipe meets that standard, and I believe if you give it a try, you’ll also really love it.
So go ahead and make it tonight! And come back tomorrow, and let me know what you think.
White Cheddar Grits with Fried Egg
- 2-quart saucepan
- Wooden spoon
- Frying pan
- Measuring cups
- Measuring spoons
- 3 cups water
- 1 cup milk
- 1/2 cup grits
- 1/2 cup white cheddar cheese
- 2 Tbsp heavy cream
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp butter
- 4 eggs
- Combine water, milk, salt, and pepper in a 2-quart pot. Bring to a boil over medium heat.
- Quickly whisk in grits. Return to a boil, then reduce heat to a simmer and cook, stirring often, until the liquid is absorbed, about 25-30 minutes.
- Remove from heat, stir in cheese and cream, and let stand 5 minutes.
- When the grits are done, fry the eggs in butter in a skillet over medium heat.
- Scoop one serving of grits into a bowl, then top with a fried egg. Serve immediately.