Grits are a staple in the South. I’ve eaten them all my born days. Always. Not that I remember, but I just bet you, grits were my first food. Mixed up with an egg, yep, I just bet ya. That’s the way my precious Daddy ate his for breakfast, it was always the same way.
He would put his 2 sunny side up eggs on top of a plate full of grits, chop them up and mix it all together. Eaten with thick rind bacon and homemade fluffy biscuits …YUM! If you haven’t tried it, you need to. These baked grits are great made with bacon or sausage and cutting down, or eliminating, the cheese. Alternately, you can bake in individual baking dishes.
Baked Cheese Grits and Eggs
- 3 cups water
- 1 cup quick, 5 minute, grits
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon ground garlic, optional
- 1/4 teaspoon dried thyme, optional
- white pepper, to taste, optional
- 2 Tablespoon margarine or butter
- 1 cup cheddar cheese, grated
- 1/2 cup parmesan cheese, grated
- 1/2 cup mozzarella, grated
- 1 ounce cream cheese
- 1/4 cup fresh parsley, torn in small pieces, plus more for garnish, optional
- 4 eggs
Bring water to a boil. Stir in grits. Turn heat down to medium, cover and cook 5 minutes. Or, cook according to directions. While cooking, grease a cast iron skillet or 8×8 baking dish, homemade cake release. Preheat oven to 350 degrees F. Once grits are cooked, remove from heat and add margarine, seasoning and parsley if using, and all or part of the cheese. Pour into prepared pan.
Let sit a few minutes. Make 4 indents in grits with a serving spoon, large enough to hold eggs, without going to the bottom of pan. Break eggs, one at a time, in a bowl. Pour into indents. Bake 10 minutes. Turn pan. Cook another 10 to 20 minutes. A total of 30 minutes cooks the yolk hard. Until white is set and yolk is cooked just the way you like them. Enjoy!
