Southern Creamy Tomato Grits with Soft-Poached Eggs

Grits have long been a Southern breakfast staple, ground from dried corn and slow-cooked until silky. This creamy version folds in ripe heirloom tomatoes and sharp cheddar, then crowns each bowl with a soft-poached egg.

Serves 4 · 10 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 19g protein
• 38g carbs
• 22g fat

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Ingredients

• 1 cup stone-ground grits
• 1 lb heirloom tomatoes
• 2 cups whole milk
• 2 cups water
• 1 cup shredded sharp white cheddar
• 3 tbsp unsalted butter
• 4 large eggs
• 1 garlic clove
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp hot sauce
• 2 tbsp fresh chives
• 1 tbsp white vinegar

Instructions

1. 1Bring the water and milk to a gentle simmer in a medium saucepan over medium heat; whisk in the grits and a teaspoon of salt.
2. 2Reduce heat to low and cook, stirring often, until the grits are creamy and tender, 20 to 25 minutes.
3. 3Meanwhile, dice the heirloom tomatoes and mince the garlic.
4. 4In a separate skillet melt two tablespoons of butter over medium heat; add garlic and tomatoes and cook until the tomatoes break down into a chunky sauce and most liquid evaporates, 8 to 10 minutes; season with remaining salt, pepper, and hot sauce.
5. 5When grits are nearly done, stir in the cheddar and remaining butter until melted and silky.
6. 6Fill a deep skillet with 2 inches of water, add the vinegar, and bring to a bare simmer (small bubbles only).
7. 7Crack each egg into a small cup, swirl the water gently, and slip the eggs in one at a time; poach until whites are set but yolks are still soft, 3 to 4 minutes, then lift out with a slotted spoon onto a paper towel.
8. 8Spoon the cheesy grits into warm bowls, top with a generous ladle of the tomato sauce, and crown each with a poached egg.
9. 9Snip chives over the top and serve immediately while the yolk can still run into the grits.