Ingredients
1 cup quick or stone-ground grits
4 cups water or chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 to 1 cup shredded cheddar cheese (optional)
4 eggs
Black pepper
Toast or biscuits for serving
Instructions
- Cook the Grits
Bring water (or broth) and salt to a boil.
Slowly whisk in the grits.
Reduce heat to low and cook:
Quick grits: about 5 minutes
Stone-ground grits: 20–30 minutes
Stir often until creamy.
Mix in butter and cheese if using. - Cook the Eggs
Heat a skillet with a little butter or oil.
Fry eggs sunny-side up or over easy until whites are set.
Season with salt and black pepper. - Assemble
Spoon hot grits into bowls or plates.
Top with eggs.
Serve with toast.
Optional Add-Ins
Crumbled bacon or sausage
Shrimp
Hot sauce
Green onions
Extra cheese
For extra creamy grits, replace part of the water with milk.