Southern Cheddar Sweet-Corn Breakfast Grits Bowls

Serves 4 · 10 min prep · 30 min cook

Ingredients

• 1 cup stone-ground grits
• 2 cups whole milk
• 2 cups water
• 1 1/4 tsp kosher salt
• 1 1/2 cups fresh sweet corn kernels
• 1 1/2 cups shredded sharp cheddar cheese
• 3 tbsp unsalted butter
• 1/2 tsp black pepper
• 6 slices thick-cut bacon
• 4 large eggs
• 3 sliced scallions
• to serve hot sauce

Instructions

1. 1In a heavy saucepan bring the milk, water, and one teaspoon of salt to a gentle boil over medium heat. Whisk in the grits in a slow stream to prevent lumps.
2. 2Reduce heat to low and simmer the grits uncovered, stirring often with a wooden spoon, for 20 to 25 minutes until thick and creamy. If they tighten too much, splash in a little more water.
3. 3While the grits cook, place the bacon in a cold large skillet and set over medium heat. Cook 8 to 10 minutes, turning occasionally, until deeply crisp. Transfer to a paper-towel-lined plate and pour off all but one tablespoon of drippings.
4. 4Add the corn kernels to the bacon drippings and sauté 3 to 4 minutes until bright and lightly browned. Season with salt and black pepper.
5. 5When the grits are tender, stir in the butter, shredded cheddar, remaining salt, and black pepper until the cheese melts into a silky texture. Fold in half of the sautéed corn.
6. 6In the same skillet used for bacon, fry the eggs over medium heat in a little remaining fat or butter for about 3 minutes until whites are set and yolks are still runny, or cook longer to preferred doneness.
7. 7Divide the cheesy corn grits among four warm bowls. Top each with a fried egg, remaining corn, crumbled bacon, and sliced scallions.
8. 8Serve immediately with hot sauce on the table so everyone can customize heat and brightness.