I love grits. This soothing comfort food reminds me of my childhood when I would visit my grandparent’s farm in North Carolina. Down there, grits are a staple. My cousins from Florida always ate theirs with maple syrup and butter. I considered that to be an abomination. To me, grits should only be eaten as a savory dish. Give me a piping hot bowl of grits with a pool of melted butter in the middle and a generous sprinkling of salt and pepper on top and I am in heaven.
Now, at grandma’s, you would never consider eating anything but stone ground grits: Quick Grits from the grocery – heresy! Unfortunately, I don’t live in the South anymore, so a girl has to do what a girl has to do. Thus, when I need my fix, I grab my container of Quick Grits – forgive me grandma – and make myself a small batch of goodness.
But, sometimes you just need to gild the lily a little bit. Thus, this week I decided to raid the fridge and see what I could do with grits, an egg, and leftovers. Well, I have to say, it came out pretty well. The husband and son tested it out as well and decided it was definitely a Do Again; especially since it helped use up all of those random nuggets of cheese, 5 lonely cherry tomatoes, and a few tbsp of leftover breakfast sausage. Hope you like it as much as we did:
Makes enough for three (3)
For the grits:
- ½ cup Quick Grits
- 2 cups water
- 1/2 tsp kosher salt
Leftovers from your fridge, such as:
- chopped tomatoes
- cooked sausage, chopped
- basil, thinly sliced
- grated cheese, of your choice
- salt and pepper
- 3 eggs
Preheat oven to 400°
Smear three ramekins with butter so that the concoction won’t stick – okay, so it won’t stick too much. I mean really, some of it is going to stick. Those of you stuck with dishwashing duty know I am right. Yeah, I hear ya’.
Boil the water and salt in a small saucepan. Slowly pour the grits in at a steady stream – whisking constantly. Cook for about 5 minutes ( now you only have to whisk occasionally – don’t want to tire you out too much) until thick and creamy. FYI, I made mine too loose the first time, so don’t be shy, get in there and let the grits cook to a nice, thick consistency.
Add whatever yummy leftovers you have from the fridge – note my suggestions – in any quantity you desire – within reason though. I mean really, it is called Baked Eggs and Grits for a reason; too many additions is just wrong.
Salt and pepper to taste.
Pour the grits into three 1-cup ramekins. Make a well in the center and break an egg over the top. Place the ramekins on a cookie sheet and place in the preheated oven for about 10-15 minutes – depending on how much you like your egg cooked. Remember, the egg will continue to cook after it is removed from the oven, so be brave like Pocahontas and take it out a moment earlier than your guts say. You will be happy you did.
Add a sprinkle of some more cheese and place back in the oven to melt it for about a moment to melt it.
Remove from the oven and let the ramekins cool for a bit ’cause they are boiling hot. .
Cheap. Easy. And delicious.
A definite “Do Again.”
Baked Eggs and Grits – Printable Version!