Target: 6 × 4 inches · landscape

Scrambled Eggs with Sausage and Grits

60 min · 4 servings

Ingredients

□ 1 cup stone-ground grits

□ 5 cups water, plus extra hot water as needed

□ 1 tsp kosher salt

□ 1 lb mild breakfast sausage

□ 8 large eggs

□ 2 tbsp whole milk

□ 1/4 tsp freshly ground black pepper

□ 3 tbsp unsalted butter, divided

□ 1 cup grated sharp cheddar (optional)

1. Bring salted water to a boil, whisk in stone-ground grits gradually, and lower to a quiet simmer.

2. Simmer grits 35 to 45 minutes, stirring every 5 minutes. Near the end, brown sausage in a skillet and cover to keep warm.

3. Finish grits with butter and optional cheddar. Whisk eggs with milk and pepper while the grits stay covered.

4. Scramble eggs gently in the sausage skillet until moist and glossy. Serve at once with hot grits and sausage.

Cook’s note: Keep the grits at a quiet simmer and scrape the saucepan bottom often to prevent scorching.