Cheddar Cheese Grits With A Sunny Side Up Egg, Cherry Tomatoes And Green Onions
"Because it's still Summer y'all!. Gosh it feels good to be back home...and thank you all for the warm greeting back. Starting the day with a savory breakfast bowl of Cheddar Cheese Grits, a Sunny Side up and a few toppings. Happy weekend! #feedfeed ##applegate"
-- @supperwithmichelle
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Two servings:
1/2 cup of grits
Roughly 2 cups of water (a little more or less depending on how thick/thin you like your grits)
1 tablespoon of Unsalted Butter
1/2 cup of Shredded Sharp Cheddar Cheese
Salt and/or Pepper to taste
2 eggs
The corn from 1 cob (1/2 - 1 cup)
1/2 cup of Cherry Tomatoes (sliced)
1 - 2 green onions( sliced and green parts and white parts separated)
1 tablespoon of Unsalted Butter
Cook grits according to package or in a small pot, on low to medium heat, add grits and water and bring to a slight boil. Stir grits continuously and lower the temperature as the grits begin to thicken. Simmer on low for about 20 -30 minutes or until the grits are a creamy smooth consistency. Add salt/pepper, butter and cheese and stir until well blended. Taste to see if additional seasoning is needed.
Also feel free to add a little milk if you'd a creamier texture. But the key is low and slow and you can always add more water as you go to thin the grits out. Also be sure to continue to stir your grits during the whole process because you don't want them to lump up.
In a small skillet, fry your eggs however you like them(I pan fried mine over easy) and set them to the side on a small plate. In the same skillet, add in your corn and the white part of your green onions. Saute them on medium heat for about 5 minutes and then add in your tomatoes just to warm them and mix them in with your corn mixture.
Assemble your bowls, grits first, then carefully place your eggs on top of your grits, and then add a little of your corn mixture and the green parts of your onion.
And for a small kick of heat, feel free to add a tiny sprinkle of red chili flakes on top.