Southern Creamy Sweet-Corn Grits with Fried Eggs & Tomato Relish

Grits have long anchored Southern breakfast tables, cooked low until spoonable and rich. Here, stone-ground grits meet sweet corn and cheddar, topped with fried eggs and a zippy tomato relish.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 448 cal
• 19g protein
• 42g carbs
• 24g fat

Every recipe here is free to read.

Ingredients

• 1 cup stone-ground grits
• 1 1/2 cups fresh sweet corn kernels
• 2 cups whole milk
• 2 cups water
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons unsalted butter
• 2 medium heirloom tomatoes
• 2 green onion
• 4 large eggs
• 1 teaspoon hot sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. 1Dice the heirloom tomatoes and thinly slice the green onions. Toss them together with salt and the hot sauce to make a quick fresh relish; set aside.
2. 2In a medium saucepan bring the milk and water to a gentle boil over medium-high heat.
3. 3Whisk in the grits in a slow stream, then reduce heat to low. Cook, stirring often with a wooden spoon, until the grits are thick and creamy, 18 to 20 minutes.
4. 4While the grits cook, melt butter in a skillet over medium heat. Add the fresh corn kernels and cook until bright and lightly golden in spots, about 4 minutes. Season lightly with salt.
5. 5When the grits are tender, stir in the remaining butter, the shredded cheddar, the cooked corn, and black pepper until the cheese melts and the mixture is silky. Taste and adjust salt.
6. 6In a separate nonstick skillet heat the olive oil over medium. Crack in the eggs and fry until the whites are fully set and the edges are lacy and crisp while the yolks stay runny, 3 to 4 minutes. Season the eggs with salt.
7. 7Spoon the hot cheesy corn grits into four shallow bowls.
8. 8Top each bowl with a fried egg.
9. 9Spoon the heirloom tomato and green-onion relish over and the egg.
10. 10Serve immediately so the yolk can mingle with the creamy grits and bright tomato relish.