Many grits lovers say the most flavorful variety is stone-ground yellow grits, which will also take longer to cook (but can be worth the wait). Take your pick before preparing this recipe: Stone-ground grits are more coarse than regular grits; instant grits have been precooked and dehydrated.
- 2 1/2 cups hot cooked grits
- 3 tablespoons grated cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 4 large eggs, divided
- 1/2 cup ice cubes, divided
- Freshly ground black pepper (optional)
- Chopped chives (optional)
- To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper in a large bowl; keep warm.
- To prepare eggs, heat a small skillet over medium heat.
- Coat pan with cooking spray.
- Break 2 eggs in pan; cook 1 minute or until whites are set.
- Add 1/4 cup ice cubes to pan; cover and cook 2 minutes or until eggs are done.
- Remove from pan.
- Repeat procedure with remaining 2 eggs and 1/4 cup ice. Serve eggs over grits.
- Garnish with black pepper and chives, if desired.