shredded cheese and sliced green onions for serving
Add water, salt, pepper, and garlic powder to a medium saucepan. Bring to a boil. Whisk in grits. Reduce heat to medium-low and cover. Whisk occasionally. Cook for about 20 to 30 minutes. Add more water if grits get too thick.
Add butter, heavy cream and cheese and stir until melted. Remove from heat and keep warm.
While grits are cooking, cook sausage in a nonstick skillet coated with a little oil. When browned, remove from heat and keep warm.
In the same nonstick pan you cooked the sausage in, melt 1 tablespoon of butter. Crack the eggs in and cook until egg yolks start to set.
For each grits bowl, place about 1 cup of grits in a bowl. Top with sausage and an egg. Sprinkle with a few green onions and a little extra cheese.
Old-Fashioned or quick-cooking grits can be used instead of stone-ground grits. They will cook faster so use the cooking time on the packaging.
This recipe originally appeared on spicysouthernkitchen.com