Many grits lovers say the most flavorful variety is stone-ground yellow grits, which will also take longer to cook (but can be worth the wait). Take your pick before preparing this recipe: Stone-ground grits are more coarse than regular grits; instant grits have been precooked and dehydrated.

Ingredients

Grits:

• 2 1/2 cups hot cooked grits
• 3 tablespoons grated cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Eggs:

• Cooking spray
• 4 large eggs, divided
• 1/2 cup ice cubes, divided
• Freshly ground black pepper (optional)
• Chopped chives (optional)

Preparation

1. To prepare grits, combine grits, cheddar, garlic powder, salt, and 1/2 teaspoon pepper in a large bowl; keep warm.
2. To prepare eggs, heat a small skillet over medium heat.
3. Coat pan with cooking spray.
4. Break 2 eggs in pan; cook 1 minute or until whites are set.
5. Add 1/4 cup ice cubes to pan; cover and cook 2 minutes or until eggs are done.
6. Remove from pan.
7. Repeat procedure with remaining 2 eggs and 1/4 cup ice. Serve eggs over grits.
8. Garnish with black pepper and chives, if desired.