Hands-on Time
11 Mins
Total Time
46 Mins
Yield
Serves 4

How to Make It

Step 1

Bring 3 1/2 cups water, milk, and salt to a boil in a large saucepan. Gradually stir in grits. Reduce heat, and cook, uncovered, 35 minutes or until thick, stirring frequently.

Step 2

Heat a medium nonstick skillet over medium-low heat. Combine eggs, milk, and salt in a medium bowl, stirring well with a whisk.

Step 3

Add oil to pan; swirl to coat. Add egg mixture; cook 1 1/2 minutes or until desired degree of doneness, stirring constantly. Spoon 1 cup grits into each of 4 bowls; top each serving with 2 tablespoons shredded cheddar cheese, one-fourth of eggs, and 1 tablespoon sliced fresh chives.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.