Quick Recipe Version (TL;DR)
Quick Ingredients
- For the grits: 1 cup stone-ground grits, 3 cups water, 1 cup whole milk, 1 teaspoon kosher salt, 3 tablespoons unsalted butter, 1 cup shredded sharp cheddar cheese, 1/4 teaspoon black pepper, 1/8 teaspoon garlic powder
- For the eggs: 8 large eggs, 2 tablespoons unsalted butter, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper
- For serving: 4 scallions, thinly sliced; 1/4 cup extra shredded cheddar; hot sauce, optional
Do This
- 1. Rinse 1 cup stone-ground grits under cool water, then drain well.
- 2. Bring 3 cups water, 1 cup whole milk, and 1 teaspoon kosher salt to a gentle boil over medium-high heat, about 5 minutes.
- 3. Whisk in the grits, reduce heat to low, and simmer at 185 to 195 degrees F for 25 minutes, stirring often, until thick and creamy.
- 4. Stir 3 tablespoons butter, 1 cup cheddar, black pepper, and garlic powder into the grits; keep warm.
- 5. Cook 8 eggs in 2 tablespoons butter over medium-low heat, about 3 to 5 minutes, until the whites are set and the yolks are done to your liking.
- 6. Spoon grits into bowls, top with eggs, extra cheddar, scallions, black pepper, and hot sauce if desired.
Why You’ll Love This Recipe
- Cozy and filling: Creamy grits, buttery eggs, and melted cheddar make a satisfying breakfast bowl that eats like comfort food.
- Simple ingredients: Everything is easy to find, budget-friendly, and likely already in your kitchen.
- Southern-inspired flavor: Stone-ground grits, sharp cheddar, butter, and scallions bring classic savory breakfast flavor.
- Easy to customize: Add bacon, hot sauce, sautéed greens, sausage, or roasted vegetables to make it your own.
Grocery List
- Produce: 4 scallions, plus optional extra herbs such as parsley or chives
- Dairy: 8 large eggs, 1 cup whole milk, 5 tablespoons unsalted butter, 1 1/4 cups shredded sharp cheddar cheese
- Pantry: 1 cup stone-ground grits, kosher salt, black pepper, garlic powder, optional hot sauce
Full Ingredients
For the Creamy Cheddar Grits
- 1 cup stone-ground grits, preferably white or yellow grits, not instant
- 3 cups water
- 1 cup whole milk
- 1 teaspoon kosher salt, plus more to taste
- 3 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese, freshly shredded if possible
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
For the Buttery Eggs
- 8 large eggs
- 2 tablespoons unsalted butter, divided if cooking in batches
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For Serving
- 4 scallions, thinly sliced, white and green parts separated if desired
- 1/4 cup shredded sharp cheddar cheese
- Hot sauce, to taste, optional
- Extra black pepper, to taste
Step-by-Step Instructions
Step 1: Rinse the grits
Place 1 cup stone-ground grits in a fine-mesh sieve and rinse under cool running water for 30 to 45 seconds, swishing them gently with your fingers. Drain well. This helps remove a little surface starch and any fine dusty bits, giving the finished grits a clean, creamy texture.
If your grits are very coarse or locally milled, check the package directions. Some stone-ground grits may need an extra 5 to 10 minutes of cooking time.
Step 2: Heat the cooking liquid
In a medium heavy-bottomed saucepan, combine 3 cups water, 1 cup whole milk, and 1 teaspoon kosher salt. Set the pan over medium-high heat and bring the liquid to a gentle boil, about 5 minutes. The liquid should reach 212 degrees F, but watch carefully once the milk is added because it can foam up quickly.
For the smoothest grits, use a saucepan with a heavy base and enough room for whisking. This helps prevent scorching and splattering as the grits thicken.
Step 3: Whisk in the grits and simmer
Slowly sprinkle the rinsed grits into the boiling liquid while whisking constantly. Keep whisking for 1 full minute to prevent lumps. Reduce the heat to low and maintain a gentle simmer, ideally around 185 to 195 degrees F. The grits should bubble lazily, not boil aggressively.
Cook for 25 minutes, stirring every 2 to 3 minutes with a whisk or wooden spoon, scraping the bottom and corners of the pan. The grits are ready when they are tender, thick, and creamy, with no hard bite in the center. If they become too thick before they are tender, stir in warm water or warm milk 2 tablespoons at a time until they loosen up.
Step 4: Finish the grits with butter and cheddar
Turn the heat to low. Stir in 3 tablespoons unsalted butter, 1 cup shredded sharp cheddar cheese, 1/4 teaspoon black pepper, and 1/8 teaspoon garlic powder. Stir for 1 to 2 minutes, until the butter is fully melted and the cheddar is smooth and creamy.
Taste and adjust with a pinch more salt if needed. Cover the pan and keep the grits warm over the lowest heat setting while you cook the eggs. If the grits tighten as they sit, whisk in 2 to 4 tablespoons warm milk or water just before serving.
Step 5: Prepare the scallions and toppings
While the grits stay warm, thinly slice 4 scallions. For a milder flavor, reserve the green tops for serving and stir the pale white parts into the hot grits. For a brighter, fresher bite, keep all the scallions raw and sprinkle them over the bowls right before serving.
Set out 1/4 cup extra shredded cheddar, hot sauce if using, and extra black pepper so the bowls can be finished while the eggs are still warm and glossy.
Step 6: Cook the buttery eggs
Place a large nonstick or well-seasoned cast-iron skillet over medium-low heat and warm it for 2 minutes. Add 2 tablespoons unsalted butter and let it melt until foamy but not browned. The skillet surface should be about 275 to 300 degrees F; the eggs should gently sizzle when added, not sputter hard.
Crack the eggs into the skillet, spacing them apart. If your skillet is not large enough, cook the eggs in two batches using 1 tablespoon butter per batch. Season the eggs with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook sunny-side up for 3 to 5 minutes, until the whites are fully set and the yolks are still runny, or cover the skillet for the last 1 minute to help set the tops. For firmer yolks, cook 1 to 2 minutes longer. For food safety, fully cooked eggs should reach 160 degrees F.
Step 7: Build the breakfast bowls
Spoon the hot cheddar grits into 4 shallow bowls, dividing them evenly. Top each bowl with 2 buttery eggs. Sprinkle each serving with sliced scallions, 1 tablespoon extra shredded cheddar, a little more black pepper, and hot sauce if you like a tangy kick.
Serve immediately while the grits are creamy, the cheese is melty, and the eggs are warm. The best bite has a spoonful of soft grits, a little cheddar, scallion, and rich egg yolk all together.
Pro Tips
- Use stone-ground grits for the best flavor: They take longer than instant grits, but the texture is creamier and the corn flavor is much deeper.
- Whisk as you pour: Adding grits slowly while whisking is the easiest way to avoid lumps.
- Keep the heat low: Grits scorch easily if the heat is too high. A low, gentle simmer gives you a smooth, cozy bowl.
- Shred the cheddar yourself: Pre-shredded cheese often contains anti-caking starches, which can make the grits slightly grainy.
- Loosen before serving: Grits thicken quickly as they cool. A splash of warm milk or water brings them right back to creamy.
Variations
- Bacon and cheddar grits: Cook 4 slices of bacon until crisp, crumble them over the bowls, and use 1 tablespoon bacon drippings in place of 1 tablespoon butter for the eggs.
- Greens and eggs grits bowl: Sauté 4 cups chopped spinach, kale, or collard greens with 1 teaspoon olive oil and a pinch of salt, then layer the greens between the grits and eggs.
- Spicy pepper jack grits: Replace the cheddar with 1 cup shredded pepper jack and finish with pickled jalapeños and extra hot sauce.
Storage & Make-Ahead
Storage: Store leftover grits and eggs separately in airtight containers in the refrigerator for up to 3 days. The scallions are best stored separately so they stay crisp and fresh.
Reheating grits: Grits firm up after chilling. Reheat them in a saucepan over low heat with 2 to 4 tablespoons milk or water per serving, stirring often, until hot and creamy. You can also microwave them in 45-second intervals, stirring between each interval and adding liquid as needed. Reheat to 165 degrees F.
Make-ahead tip: The grits can be cooked up to 2 days ahead. Reheat and loosen them right before serving, then cook the eggs fresh for the best texture. Fried eggs are at their best right after cooking, but hard-cooked or scrambled eggs can be made ahead if you prefer a meal-prep version.
Nutrition (per serving)
Approximate nutrition per serving, based on 4 servings: 565 calories, 27 g protein, 35 g carbohydrates, 36 g fat, 19 g saturated fat, 2 g fiber, 3 g sugar, 720 mg sodium, and 390 mg cholesterol. Nutrition will vary depending on the brand of grits, cheese, butter, and optional toppings used.
