Creamy grits with Goat Cheese and Eggs
- 1 cup milk
- 1 1/3 cups half-and-half, divided
- 2 tablespoons butter, divided
- 1/3 cup stone ground grits
- Kosher salt and freshly ground black pepper
- 1/2 cup goat cheese, crumbled (or your favorite cheese)
- 1 tomato, diced
- 6 oz bacon, crumbled
- 6 large eggs
- Preheat your oven to 400 °F.
- In a large skillet (12 inch), add the milk, 1 cup half-and-half, 1 tablespoon butter, and grits. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Cover with a tight fitting lid and reduce heat to a simmer and cook for another 20 to 25 minutes stirring occasionally. Once you are ready to serve, whisk in the remaining 1 tablespoon butter and the remaining 1/3 cup half-and-half.
- Remove the skillet from the heat and crumble the goat cheese over the top of the grits. Next crack the eggs onto the top of the grits mixture spacing them out around the pan. Season with salt and pepper. Now place the pan in the pre-heated oven for 10 to 13 minutes or until the egg whites have set. If you prefer a cooked yolk, put the lid on the skillet in the oven for convection cooking.
- Remove the pan from the oven and top with fresh diced tomatoes, chopped parsley and the crumbled bacon.
- Serve and Enjoy.