Southern Creamed Corn Grits with Soft Eggs & Tomatoes

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, divided kosher salt
• 1 1/2 cups fresh sweet corn kernels
• 3 tbsp, divided unsalted butter
• 3/4 cup shredded sharp cheddar cheese
• 1/2 tsp black pepper
• 2 medium, diced heirloom tomatoes
• 2, sliced green onions
• 4 large eggs
• for serving hot sauce

Instructions

1. 1In a medium saucepan, bring the milk, water, and 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 and cook, stirring often with a wooden spoon, until the grits are thick, creamy, and tender, 20 to 25 minutes. If they get too thick, splash in a little more water or milk.
3. 3Meanwhile, melt butter in a skillet over medium heat. Add the sweet corn and cook until tender and lightly golden, 4 to 5 minutes. Stir the corn into the finished grits.
4. 4Remove the grits from heat. Stir in the remaining butter, the cheddar, and black pepper until the cheese melts and the mixture is silky. Taste and adjust seasoning. Cover to keep warm.
5. 5In a nonstick skillet over medium-low heat, melt a thin film of butter or oil if needed. Crack in the eggs and cook sunny-side up until the whites are fully set and the edges are just crisp, 3 to 4 minutes, leaving the yolks runny. Season the eggs with the remaining salt.
6. 6Spoon the creamed corn grits into four warm bowls. Top each with a soft egg.
7. 7Scatter the diced heirloom tomatoes and sliced green onions over the bowls.
8. 8Serve immediately with hot sauce on the side for a classic Southern breakfast kick.