Southern Creamed Corn Grits with Soft Eggs & Tomato Relish

In the American South, grits anchor a slow morning, simmered until thick and spoonable. This plate folds fresh sweet corn and cheddar into stone-ground grits, then crowns them with soft eggs and bright heirloom tomato relish.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 495 cal
• 21g protein
• 42g carbs
• 26g fat

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Ingredients

• 1 cup stone-ground grits
• 2 cups fresh sweet corn kernels
• 2 cups whole milk
• 2 cups water or low-sodium chicken broth
• 1 cup shredded sharp cheddar cheese
• 3 Tbsp butter
• 4 large eggs
• 2 large heirloom tomatoes
• 3 green onions
• 2 Tbsp chopped fresh parsley
• 1 tsp apple cider vinegar
• 1 tsp plus more for serving hot sauce
• 1/2 tsp garlic powder
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 Tbsp olive oil

Instructions

1. 1Dice the heirloom tomatoes and thinly slice the green onions. Toss them with parsley, apple cider vinegar, a drizzle of olive oil, hot sauce, salt, and pepper to make a quick relish; set aside at room temperature.
2. 2In a medium saucepan bring the milk and water (or broth) to a gentle simmer over medium heat. Whisk in the grits in a slow stream, then reduce heat to low.
3. 3Cook the grits, stirring often with a wooden spoon, until thick and creamy, 15–20 minutes. If they get too stiff, loosen with a splash more milk.
4. 4Meanwhile, melt butter in a skillet over medium-high heat. Add the sweet corn and cook until bright and lightly caramelized, about 5 minutes; season with garlic powder, salt, and pepper.
5. 5Stir the cooked corn, remaining butter, and shredded cheddar into the finished grits until the cheese melts and everything is silky. Taste and adjust salt. Cover and keep warm off the heat.
6. 6Wipe the corn skillet, add a thin film of oil, and fry the eggs over medium heat until whites are fully set and edges are crisp while yolks stay runny, about 3 minutes. Season the tops.
7. 7Spoon a generous ladle of creamed corn grits into each warm bowl. Nestle a fried egg on top and spoon the heirloom tomato relish over and the egg.
8. 8Finish with extra green onion and a few shakes of hot sauce. Serve immediately so the yolk can run into the cheesy grits.