Sometimes you’ve gotta go back to the basics for a little southern comfort. This grits recipe is a hearty dish that incorporates the eggs, all in one pot, which get folded into the hot cheese grits. That only leaves room for the white cheddar cheese and bacon of course.
Bring 4 cups of water to a boil.
Measure 1 cup of Albers Quick grits.
Pour the grits into the boiling water, stir and cover. Reduce heat to low simmer for five minutes.
Grate 1 cup of extra-sharp, white cheddar cheese.
Five minutes later, add 2 tablespoons of unsalted butter.
Next, add the cheese to the grits.
Stir in the cheese well and cover.
Crack 5 whole eggs onto the top of the cheese grits, equally spaced apart and cover for 3 minutes. The steam and heat from the grits will cook the eggs.
Fold the eggs into the grits with a large spoon, careful not to break the yolks apart just prior to serving.
Divide the grits and eggs in a bowl and enjoy,
but first there’s one thing missing,
the bacon, of course.
4 cups water
1 cup Albers quick grits
2 tablespoons of unsalted butter
1 tablespoon salt
1 cup fresh grated, sharp white cheddar cheese
5 whole eggs
salt and pepper to taste
Alternate side: Bacon
Boil the four cups of salted water, then pour one cup of Albers quick grits, stirring well. Reduce heat to low simmer, and cover for five minutes. Grate 1 cup of sharp white cheddar cheese. Stir in two tablespoons of unsalted butter into the grits, then stir in the grated cheese. Crack five whole eggs onto the top of the cheese grits, spaced apart equally and cover for an additional three minutes. Fold the eggs into the grits, careful not to break the yolks prior to serving. Season with salt and pepper. Enjoy!