December 14, 2014

grits with rosemary onions and a fried egg

This recipe is quick to make and has amazing flavor!  Plus, it is perfect for breakfast or dinner.  I served it with fresh whole wheat bread and there weren't any leftovers!

Servings 4-6 (as a main course)
Total Time 15 minutes

  • 2 cups stone-ground yellow corn grits
  • 32 ounces chicken or vegetable stock
  • 2 cups water
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 3 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 1 teaspoon Old Bay seasoning (here is a recipe if you'd like to make your own, homemade old bay seasoning)
  • 2 tablespoons fresh rosemary leaves
  • 4-6 eggs


In a large saucepan, or dutch oven, bring the grits, stock, water, and salt to boil over medium-high heat, whisking constantly. Turn the heat to low. Cook, whisking occasionally, until the liquid is absorbed and the grits are tender, 5-20 minutes (depending on the kind you get... check your package directions).  Remove from the heat, stir in the butter, and keep covered.   

Meanwhile, start on the onions.  In a large skillet, over medium-high heat, add 2 tablespoons olive oil.  Add the onions and saute until golden brown, about 5 minutes. Sprinkle with the old bay and add the rosemary. Cook until dark brown and caramelized, 2 minutes more. Remove the onions to a plate.

Add another thin coat of olive oil to the pan. When it’s hot, add the egg and cook, basting with the oil, until the whites are fully cooked.  

To serve, spoon the grits onto a plate, sprinkle the onion over the grits, and top with the fried egg.  Enjoy!

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