Step by step

Method

4 steps

1. 1

   Bring 4 cups water or a mix of water and milk to a simmer with 1 teaspoon salt. Whisk in 1 cup stone-ground or quick grits in a steady stream. Lower heat and cook, stirring often: about 20–25 minutes for stone-ground, 5–8 for quick, until thick and creamy. Stir in 2 tablespoons butter and optional ½ cup shredded cheddar. Taste for salt — grits need it.

2. 2

   Meanwhile, cook toppings: scramble or fry 4 eggs; brown 4–6 oz breakfast sausage or bacon; warm sautéed peppers/onions or leftover greens if you like. Keep everything hot.

3. 3

   Spoon grits into bowls. Top with eggs, meat, a grind of black pepper, hot sauce, and scallions or chives. Optional: a spoon of tomato gravy or shredded cheese melting on top.

4. 4

   Eat while the grits are still loose and creamy — they firm as they sit. You want a creamy breakfast grits bowl with savory toppings — not stiff polenta bricks or bland watery porridge.