Jalapeno Cheddar Grits topped with Sunny Side Up Eggs

August 28, 2011

This hardy and filling recipe was inspired by my hungover roommates. Everyone knows that the best cure for a hangover is a cup of coffee and greasy breakfast so we decided a savory yet effortless Sunday brunch was in order.

For the grits I used corn grits (polenta) since that is what I had on hand but feel free to use any kind you have. Also, grits are only as good as what you put in it so don’t be sparing when adding the cheese and butter and anything else yummy you find in your fridge. [I'm sure you already know this but] Don’t hesitate to adjust to your liking…if you like spicy then add more jalapeno  or if you like buttery than throw half the stick in for all I care!

Jalapeno Cheddar [Corn] Grits (Polenta)

Serves 4

  • I cup of dry grits (I used polenta)
  • 1 1/2 cups of cheddar cheese
  • 1 jalapeno, chopped very fine
  • 1 Tablespoon of butter
  • Salt and Pepper
  • 4 eggs

Follow the directions for the grits according to the package (I used Bob’s Red Mills brand and it literally took 5 minutes on the stove top). When you get to the end it will ask you to let it sit for a few minutes to absorb the extra water and this is when you had in the butter, cheese, jalapenos, salt and pepper. Let the cheese melt and it absorb the flavors for at least 5 more minutes (the longer you wait, the more the flavor will saturate the grits for a bolder punch to the mouth). As you let it sit, make the eggs over the stove top any way you like them (preferably a way with the yolks still runny so they can blend with the grits). Divide the grits in 4 bowls and top with an egg each.

Serve with pulpy orange juice. Enjoy on the porch. Cure your hangover.

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1 Comment

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