February 12, 2020

RECIPE: Cheese Grits with an Egg


This is really so simple that it's hard to post it as a "recipe"; but it's one of my go-to's. Especially when I am counting calories!

If you like macaroni and cheese but you don't want to spend a trillion calories on it, this is the best replacement I can think of. I didn't eat grits while I was growing up, so I really didn't know anything about them.

However once I tried them this way, I was obsessed. I eat them them all the time! They are especially good topped with an egg and/or sautéed Brussels sprouts.

I wish I could say that my whole family loves them, but I'd be lying. I just don't understand it. But don't listen to them--try these for yourself and decide. They are delicious!

Here is a printer-friendly copy of the recipe!


Cheese Grits with an Egg

Ingredients:

1/4 cup quick-cooking grits (this is the kind I use--Amazon affiliate link)
3/4 cup to 1 cup water (I use somewhere in between... roughly 7/8 of a cup)
3/4 of a chicken bouillon cube (I just break this in my hands and use about 3/4 of the cube)
(Alternatively, you could use 3/4 to 1 cup of chicken broth instead of the water + cube)
1 oz. shredded sharp cheddar cheese
1 large egg
1 tsp. butter


Directions:

In a (large) serving bowl (you want a size that won't cause the grits to boil over, similar to oatmeal), add the grits and water + bouillon (or broth). Microwave for 3 minutes and 30 seconds (or whatever time is recommended on the box of grits.

Meanwhile, heat a small skillet on medium heat and add the butter. When the butter is melted, add the egg. Once the egg looks like it's cooked about halfway through, add a tablespoon or so of water and then place a lid on the skillet. Don't turn the egg over. The steam will finish cooking the top of the egg, so your egg will be perfectly cooked with a runny yolk.

When the grits are done cooking in the microwave, give them a good stir. They will thicken up as they stand. Add the cheese to the grits and stir well, until the cheese melts and blends in with the grits.

When the egg is done cooking (the white is cooked through but the yolk is still runny) top the grits with the egg.

This makes one serving. If making several servings, I'd suggest cooking the grits on the stove, per the instructions on the box (using chicken broth instead of water).

If you've never tried grits, this is the best way to try them! They are delicious, and I'll eat them for breakfast, lunch, or dinner :)






2 comments:

  1. Love grits! But I was raised on them. One change that would take your grits next level is to use milk as half the liquid. It makes them so creamy! Of course, you could use a couple tablespoons of ff half and half.

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  2. FYI - because of the number of recipes I have for my instant pot that call for broth, I discovered the super handiness of "Better than Bouillon" chicken base. It comes in a jar and is a viscous liquid/paste. One tsp equals one boullion (I can't decide how to spell that LOL) and goes with one cup of water for broth. The beauty is that if you are using any other amount of water, then you can adjust the amount of boullion accordingly (or if you want extra flavor, can heap the tsp a bit or add just a dab extra. Would think this would be so much easier than trying to bust up a cube. It isn't cheap, but it goes a LONG way. So handy!

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