Cheesy Grits and Eggs

If you've never had grits, or had them but hated them, I'm going to humbly suggest you give this recipe a try anyway.  While the name - grits? Really? - might sound off-putting, there is very little that is as satisfying on a chilly morning than a steaming bowl of creamy, buttery hominy grits and scrambled eggs. Without further ado, here's how I do it:

Branwen's Cheesy Grits and Eggs

½ C hominy grits (NOT instant!!)
2 C milk
½ C (or more, if desired) sharp cheddar cheese, grated
a large knob of butter
salt and pepper to taste
2 eggs

Alrighty, so pour your liquid into a saucepan with about a teaspoon of salt, cover and bring to a boil.  Once it's at a roiling boil, sprinkle the grits in, while stirring, then turn down to low heat and recover.  Stir every once in a while, but cook until the grits are creamy.  In the meantime, while the grits are cooking, beat your eggs in a bowl then scramble over low heat until nearly set.  Set aside. When the grits are done, after about 7 minutes or so, add the cheese and stir until it's all incorporated.  Next comes the butter, beat until creamy and then stir in the scrambled eggs.  Season with salt and pepper to taste, garnish with a bit more of the grated cheese and you're ready for breakfast.

Cheesy Grits with Scrambled Eggs

It's that simple and, boy, oh, boy, is it YUMMY!