Cheesy Southern Grits With Soft Scrambled Eggs

Serves 4-6
Vegetarian

Sick of omelets on the weekends but love eggs? This is one of the least expensive and also one of the most comforting ways to serve them. Imagine sinking into a piping hot bowl of cheesy, buttery grits, topped with soft, velvety scrambled eggs. Cut up some tomato slices, and you have yourself a perfectly cozy Sunday breakfast.

2 cups of yellow cornmeal
a few handfuls of frozen or fresh corn kernels
4 cups of your favorite vegetable stock
salt & pepper
dried thyme (or other dried herbs that you like), a few pinches
dried garlic and/or dried onion, a few pinches
2 stalks of green onion, chopped
a few tablespoons of butter
a few handfuls of cheddar cheese
two eggs per person
tomato slices for garnish (optional)

Put the cornmeal, the corn kernels, the veggie stock, a few pinches of salt, a bunch of dried pepper, thyme, dried garlic and/or dried onion, and green onion in a pot and turn the heat up to medium-low. Stir. Keep stirring. Grits cook really quickly, and if you don’t keep stirring them, they will get lumpy and burn. It only takes a few minutes for the cornmeal to soak up the stock.

Once all the stock has been absorbed into the grits, add a few tablespoons of butter and a few handfuls of cheese. Put a lid on the pot and turn the heat off.

Next, scramble the eggs. I like mine very soft and creamy, but cook yours to taste.

Serve the eggs over a bowl of grits accompanied by some tomato slices and more green onion. Eat this dish while wearing your pajamas, and prefferably with a cat sitting on your lap.