Breakfast Grits

Respectable breakfast would not serve grits

So that's what we're going to make next. Now I've got six cups of chicken stock

and a little salt and pepper that's come to a boil. Now we're going to add two cups of grits

that I've added a fourth of a teaspoon of garlic powder to

And this is the most important step to making your grits, is that you constantly stir them until they get good and moist and each grain is nice and wet

And I'll come back and I'll stir those again. I don't like to get too far from my grit pot

when I'm cooking grits. All right, now we're going to put the lid on that and we're going to let that

cook eight minutes. And I have some that's already cooked for eight minutes right here in this pot

You can see that they're nice and thick. All right, we're fixing to change a little bit of that

So now I'm going to get the cheese ready to go in

I love rolls of cheese that are flavored with garlic, but they're very hard to find

So if you can't find the rolls of cheese that are garlic-flavored

flavored. You can do just like I've done. You can add your garlic separate. But those

garlic cheese rolls are found in the dairy section at the grocery store. And like I said

we use a lot of those down here in the south But they can be hard to find even down here So this is a great way to substitute Now I just cutting this up

strictly so it will melt faster. And we're gonna toss these over into our grits

All right, I'm gonna kinda move these pots around so I can get it a little closer to me

turn that off. All right, I'm gonna stir that cheese up into there, and I'm gonna

to add a stick of butter, whole stick, and you can see how thick our grits are. All right

it won't take long for that cheese to melt. They're already getting real, real creamy and

kind of hard to stir so I'm going to add a half a cup of milk. It's going to loosen that up some

and it's going to make them so rich and creamy. Grits is one of those comfort foods you know that

that if we're sick we want a bowl of cheese grits with soft scrambled eggs in it

It just something that we just love very very much here in the South And there several ways you can do them You can cook them in water If you want a really rich grit you can cook it in the chicken stock like I done

And then add the milk to it or the cream. Sometimes I put heavy cream in them

All right, so what I'm going to do now is I'm going to add the eggs, but before I just dump them in there, I'm going to temper those eggs

by slowly warming them, because I don't want them to turn to scrambled eggs

when I put them in that pot. All right, I think those are safely warm to add to the grits

One of the important things about cooking grits is, if you don't salt them at the very beginning of cooking

it's almost like impossible to ever get them salty enough. So you want to make sure

that you've got salt in your water. All right, now we're just going to pour this in our casserole dish

The grits are completely done. You know, it's just the egg that we want to cook

Now I'm going to top my grits today with a sharp white cheddar

You can do any of the cheeses that you like, but this one just looks so good

It tastes so good. We got our oven preheated to 350 degrees We going to pop this in oh maybe for 35 or 40 minutes The grits are cooked We just want the eggs to set

So in that goes. While we're on break, I got a grits casserole ready for us

And we'll pull this out while it's hot and bubbly. Doesn't that look just sinfully wonderful

and rich and gooey. And you see what the eggs have done to it

They've made it set up almost like a pie. Oh my goodness there

Look how delicious those look. You don't have to be a southerner to enjoy grits

Y'all hang with me, stick with me, and before you know it, folks in New Jersey will be just

living on grits. Mmm, it smells like cheese and butter and corn

Mmm, almost makes my eyes watery. Just tasting those grits are out of this world