These creamy, cheesy grits make an easy, perfect breakfast topped with fried eggs. The melting quality of Gouda cheese marries the flavor of sharp cheddar in a perfect match. Unlike many Southern recipes, this California girl adds no cream and just a smidgen of butter.
2 cups water
A few shakes salt (I use sea salt)
1/2 cup quick cooking hominy grits
1/4 cup grated sharp cheddar cheese (2 oz)
1/4 cup grated Gouda cheese (2 oz) (2 small rounds)
1 tsp butter
Bring salted water to a boil in a medium saucepan. Slowly whisk in grits. Turn burner to low, cover and cook for 5 minutes, stirring occasionally. Stir in butter and cheeses until they melt. Cover pot while you fry the eggs.
Warm eggs in a large pot of hot water for 10 minutes. Or even better, leave them out overnight. Melt a teaspoon of butter in a non-stick skillet over medium heat. Break eggs into pan and let them cook over medium heat until the whites begin to harden on the edges. Lift the edges in a few places and pour in a spoonful of warm water underneath them. This makes the whites more tender. Cook until the whites are opaque. Sprinkle with sea salt and pepper.
Pour the cheesy grits in a cereal bowl and gently place the eggs on top. Stir and enjoy.