Eggs + Grits


By Dane Feldman

Photo by Dane Feldman.

I didn’t grow up in the south, but the first time I had grits was in South Carolina as a fairly young child. I was totally infatuated and set out to make them myself. Of course, the best quality grits are hard to find in the northeast, but it helps to add some soft cheese and eggs.

What you’ll need:
1/2 cup old fashioned grits
1-2 eggs
1/2 oz goat cheese gouda
1/2 cup half and half
1/4 cup water
Cayenne pepper
Black pepper
Light butter

Boil the grits in the half and half and water until the liquid is absorbed. Stir in the cheese until it melts.

Cook the eggs over easy in butter and plate the eggs and grits. Crack black pepper and sprinkle cayenne pepper on top to taste before serving.