Southern Sweet-Corn Grits Bowls with Tomato Gravy & Fried Eggs

Stone-ground grits are a Southern breakfast staple, cooked slow until lush and creamy. Fresh sweet corn and cheddar melt into the pot, then tomato gravy and a fried egg turn each bowl into a hearty late-summer brunch.

Serves 4 · 10 min prep · 30 min cook

Estimate for one serving

• 545 cal
• 23g protein
• 48g carbs
• 29g fat

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Ingredients

• 1 cup stone-ground grits
• 2 cups whole milk
• 2 cups water
• 1 1/2 cups fresh sweet corn kernels
• 1 lb heirloom tomatoes
• 4 large eggs
• 4 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup chicken or vegetable broth
• 3/4 cup shredded sharp cheddar
• 3 sliced scallions
• 1 tsp hot sauce
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp neutral oil

Instructions

1. 1Bring the water and milk to a gentle boil in a medium saucepan. Whisk in the grits and a good pinch of salt, then reduce heat to low and simmer, stirring often, for 20 to 25 minutes until thick and creamy.
2. 2Stir half the butter, the shredded cheddar, and most of the corn kernels into the finished grits until melted and sweet; keep warm over the lowest heat, adding a splash of milk if they tighten.
3. 3While the grits cook, core and roughly chop the heirloom tomatoes. Heat a skillet over medium with the remaining butter. Sprinkle in the flour and cook, stirring, for 1 minute to form a light roux.
4. 4Add the chopped tomatoes and broth to the roux. Simmer 8 to 10 minutes, mashing some tomatoes with the back of a spoon, until the gravy thickens and tastes bright and savory. Season with salt, pepper, and hot sauce.
5. 5In a separate nonstick skillet, heat oil over medium. Crack in the eggs and fry 2 to 3 minutes until the edges are lacy and golden and the whites are set but yolks still runny.
6. 6Spoon the cheesy corn grits into four warm bowls. Ladle tomato gravy generously over the center of each.
7. 7Top every bowl with a fried egg, the remaining raw sweet corn for crunch, and sliced scallions.
8. 8Finish with an extra grind of black pepper. Serve at once so the yolk can run into the grits and gravy.