Creamy Sweet-Corn Grits with Poached Eggs & Hot Honey

Grits have long been a comforting cornerstone of Southern breakfast tables. This creamy bowl folds fresh sweet corn and sharp cheddar into stone-ground grits, then crowns them with poached eggs and a drizzle of hot honey for gentle heat.

Serves 4 · 10 min prep · 30 min cook

Estimate for one serving

• 455 cal
• 19g protein
• 48g carbs
• 22g fat

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Ingredients

• 1 cup stone-ground yellow grits
• 1 1/2 cups fresh sweet corn kernels
• 2 cups whole milk
• 2 cups water
• 1 cup shredded sharp cheddar cheese
• 3 tbsp unsalted butter
• 4 large eggs
• 3 tbsp hot honey
• 3 sliced scallions
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1 tbsp white vinegar

Instructions

1. 1In a medium saucepan bring the water, milk, and half the salt to a gentle boil over medium-high heat. Whisk in the grits in a slow stream to prevent lumps.
2. 2Reduce heat to low, cover partially, and simmer 20 to 25 minutes, stirring every few minutes, until the grits are thick, creamy, and tender with no raw bite.
3. 3Meanwhile, melt one tablespoon of butter in a skillet over medium-high heat. Add the corn kernels and cook 4 to 5 minutes until bright and lightly charred in spots; season with salt and smoked paprika.
4. 4When the grits are nearly done, stir in the remaining butter, shredded cheddar, black pepper, and most of the charred corn, reserving a little corn for garnish. Taste and adjust seasoning; keep warm over lowest heat.
5. 5Fill a wide saucepan with 3 inches of water, add the vinegar, and bring to a bare simmer (tiny bubbles, about 190°F). Crack each egg into a small ramekin.
6. 6Create a gentle whirlpool and slip the eggs in one by one. Poach 3 minutes for set whites and runny yolks; remove with a slotted spoon to a paper-towel-lined plate.
7. 7Spoon the cheesy corn grits into warm bowls. Top each with a poached egg, the reserved charred corn, and a generous drizzle of hot honey.
8. 8Scatter sliced scallions over the top and serve immediately so the hot honey melts into the grits and the egg yolk can be broken and stirred through.