Southern Creamy Tomato Grits with Fried Eggs

Grits have long anchored Southern breakfast tables, simmered low until stone-ground corn turns lush and spoonable. This bowl folds sharp cheddar and garlicky heirloom tomatoes into the creamy base, then crowns it with a crisp-edged fried egg.

Serves 4 · 10 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 36g carbs
• 22g fat

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Ingredients

• 1 cup stone-ground grits
• 2 cups water
• 2 cups whole milk
• 1 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1 1/2 cups heirloom tomatoes, diced
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp neutral oil for frying
• to taste hot sauce
• 1/4 cup sliced green onions

Instructions

1. 1In a medium saucepan, bring the water, milk, and salt to a boil over medium-high heat. Whisk in the stone-ground grits in a slow stream to avoid lumps.
2. 2Reduce heat to low, cover partially, and cook, stirring every few minutes, until the grits are thick and creamy, 20 to 25 minutes. Add a splash more milk if they get too stiff.
3. 3While grits cook, melt butter in a small skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant.
4. 4Stir in the diced heirloom tomatoes, thyme, remaining salt, and black pepper. Cook until tomatoes soften and release juices into a light sauce, 5 to 6 minutes. Remove from heat.
5. 5When grits are done, stir in the remaining butter and shredded sharp cheddar until melted and silky. Taste and adjust seasoning.
6. 6In a large nonstick skillet, heat the neutral oil over medium heat until shimmering. Crack in the eggs and fry until whites are set and edges turn lacy and golden, about 3 minutes for runny yolks. Season lightly with salt and pepper.
7. 7Spoon the cheesy grits into four warm bowls. Top each with a generous spoonful of the warm tomato mixture.
8. 8Place one fried egg on each bowl, scatter sliced green onions over the top, and finish with a few dashes of hot sauce if desired. Serve immediately.