Creamy Cheddar Grits with Blistered Heirloom Tomatoes and Fried Eggs

Serves 4 · 10 min prep · 30 min cook

Ingredients

• 1 cup stone-ground grits
• 4 cups water or low-sodium chicken broth
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese
• 3 tbsp unsalted butter
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb heirloom tomatoes
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 4 large eggs
• 2 tbsp chopped fresh chives or green onions
• optional for serving hot sauce

Instructions

1. 1Bring the water or broth and salt to a boil in a medium saucepan. Whisk in the grits in a slow stream to prevent lumps.
2. 2Reduce heat to low and simmer, stirring often, until the grits are thick and creamy, 20 to 25 minutes for stone-ground. Stir in the milk during the last 5 minutes.
3. 3Remove grits from heat and stir in most of the shredded cheddar, half the butter, remaining salt, and black pepper until melted and silky. Cover to keep warm.
4. 4While grits cook, heat a large skillet over medium-high heat with olive oil. Add thick wedges of heirloom tomatoes and cook without moving until blistered and charred on one side, 2 to 3 minutes; flip and blister the other side. Sprinkle with garlic powder and salt, then transfer to a plate.
5. 5In the same skillet melt the remaining butter over medium heat. Crack in the eggs and fry to sunny-side up or over-easy, basting whites with butter until just set, about 3 minutes.
6. 6Spoon creamy cheddar grits into warm bowls. Top each with blistered tomatoes and a fried egg.
7. 7Scatter remaining cheddar and chopped chives over the top. Finish with black pepper and hot sauce if desired.
8. 8Serve immediately while the grits are still loose and the egg yolk can run into them.