Creamy Cheese Grits (With Sunny-side Up Eggs and Greens)

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Three kinds of cheese enrich this old-timey brunch dish. You can prepare the eggs in any style you like: scrambled, over easy, or poached.


Creamy Cheese Grits


  • 2 teaspoons olive oil
  • 2 bags (10 ounces each) baby Tuscan kale and spinach or any mix of soft greens, (about 12 to 14 cups), tough stems trimmed and discarded, and leaves packed
  • 2 teaspoons Frank’s Red Hot sauce
  • 1 teaspoon brown sugar
  • ½ teaspoon Tabasco sauce, optional


  • 2 cups lowfat or skim milk
  • 2 cups water
  • 1 cup coarse ground white grits
  • 1 tablespoon chia seeds
  • 2 tablespoons salted cultured butter, at room temperature
  • 4 Laughing Cow Light cheese triangles, original flavor, at room temperature
  • ¾ cup shredded white cheddar cheese, preferably aged
  • 2 tablespoons grated Parmesan cheese


  • 6 eggs
  • 2 teaspoons olive oil
  • 1 teaspoon salted cultured butter
  • ¼ teaspoon freshly ground white pepper, optional
  • Optional Garnishes:
  • 3 tablespoons grated Parmesan cheese
  • 4 scallions, root ends and tough outer leaves removed, chopped


  1. Make the greens: Set a large saucepan over high heat, add the oil and heat until it shimmers. Add as many of the greens as will fit comfortably in the pan and cook, stirring occasionally, until the leaves wilt. Add the remaining greens, by handfuls, and cook until the leaves wilt. Add the hot sauce, sugar, and Tabasco, if using, and stir to coat. As soon as all of the greens are cooked through, soft, and very dark, remove from the heat, cover, and set aside.
  2. Pour the milk and water into a medium saucepan, set over high heat and whisk. As soon as the liquid begins to bubble at the edges, slowly add the grits and chia seeds, while continuing to whisk quickly; adding the grits slowly and whisking well will keep lumps from forming.
  3. When the grits are incorporated into the liquid, lower the heat to a simmer and cook for 15 minutes, whisking or stirring often. While whisking, add the butter and the cheeses, one at a time, making sure each is blended into the mixture well. Remove from heat and cover while you fry the eggs.
  4. If you are making your eggs scrambled or over easy, heat the oil and butter in a frying pan, add the eggs (lightly beaten for scrambled or whole if over easy), and fry them, sprinkling the salt on top. (You can also poach the eggs; see Kitchen Tip.)
  5. You can serve individually or family style. Spoon the grits into a large bowl or serving bowls, top with the the greens, and arrange the eggs on top. Garnish with scallions and serve immediately.

Kitchen Tips

If you prefer to poach your eggs, fill a pan with about two inches of water and add a little white vinegar. Bring to a simmer. Crack each egg into a small bowl, and use a spoon to create a little whirlpool in on the middle of the pan (creating a swirl of water). Then gently tip the egg into the middle of the pan, being careful not to break the yolk. Cook for 4 minutes each (you can do a few at a time) and gently lift out with a slotted spoon.

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