{"id":2085732,"date":"2024-12-03T20:28:08","date_gmt":"2025-03-08T05:54:32","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=2085732"},"modified":"2025-03-13T08:26:45","modified_gmt":"2025-03-13T13:26:45","slug":"grits-and-eggs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/grits-and-eggs\/","title":{"rendered":"Grits and Eggs"},"content":{"rendered":"

Grits and eggs are a comforting tradition that never goes out of style. The secret is keeping it simple\u2014creamy, hearty grits and perfectly cooked eggs\u2014but even the most straightforward dishes take a little practice. Grits and eggs are a classic southern comfort food<\/a> staple that satisfies the palate and soul.<\/p>\n

For this recipe, we use old-fashioned grits, which are a bit more toothsome and need a little more cooking time than quick or instant grits (think of it like old-fashioned oats vs. instant oats). We add half-and-half and cheese for extra creaminess and top them with fried eggs, but scrambled or poached work just as well.<\/p>\n

What are grits?<\/h2>\n

For the uninitiated, grits<\/a> are similar (and often confused with) polenta, but the type of corn and their processing methods set them apart. Polenta is made from coarsely ground flint corn, offering a firmer texture and a nuttier, sweeter flavor. Grits come from hominy\u2014corn that has been nixtamalized, an ancient Mesoamerican practice that removes the hull and germ, creating a chewy, tangy kernel often featured in dishes like pozole\u2014or stone-ground corn. There are several types of grits, from old-fashioned (often called “regular”) grits to quick grits, and all can used in savory or sweet dishes.<\/p>\n

Ingredients for Grits and Eggs<\/h2>\n