We love grits for breakfast, not just because we're Southern; we grew up eating them all the time, and they just rock. We had grits-and-egg bowls for weekday breakfast before school and slow-cooker cheese grits for Sunday brunch and holidays. Last weekend, we added a fried egg, melted green onions, and tomato gravy to ours, like in the pic here. A bowl of grits can be anything you want it to be -- even dinner.
This recipe works for white corn grits as well as yellow corn grits, but you have to use grits or polenta, not cornmeal. Unless you want a heaping bowl of mush.
(Can you get grits where you are? We're curious…let us know in the comments.)
Cheddar Cheese Grits
1 cup yellow grits
2 cups whole milk
2 cups vegetable broth
2 tablespoons butter
1/3 cup cheddar cheese (shredded or cubed)
5 cloves garlic (smashed, roughly chopped)
Kosher salt and cracked black pepper (to taste)
Fried egg (optional)
Place the milk and broth into a medium saucepan over medium heat. Whisk in the grits and add butter, cheddar, garlic, salt, and pepper. Cook, stirring occasionally, for 40 minutes. Serve with a fried egg. (Serves 4.)