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I'm not sure exactly when I tried grits for the first time, but I know I liked them from the start. I love their creamy, and often cheesy, texture and the way they can so easily become the vehicle for everything on your plate. Well, I saw a recipe for cheesy grits in April's Gourmet and thought it would be the perfect opportunity to try making them. I used quick-cooking grits and they lived up to their name. In addition to being quick they're also rich and full of flavor. The trick to the fullness is using a combination of water and whole milk, along with some butter and a little salt and pepper. Once that comes to a simmer, just whisk in the grits and keep an eye on them, with a stir here and there. After about 8 minutes on the stove, I melted a little butter in a skillet and cracked a few eggs in it. I'd never successfully fried an egg before (I've only tried once before), but this time I felt confident. I covered them and let them cook for a few minutes. Next I took the lid off, flipped each egg and let it cook only for a few seconds and they were done. Perfectly lovely! I placed each on top of a healthy serving of grits and breakfast was served. And oh was it delicious! I realized just as I brought the plates to the table, that I'd forgotten to add the cheese, so I just sprinkled it over the top and it just added to the creamy loveliness. The grits were slightly sweet, rich and oh-so-creamy. My egg looked like a crown atop the grits, but soon just got mixed right up with the grits. I also added a little bacon to the mix so my plate soon became a big old mash up of goodness. Now that I know they're so easy, I can't wait to try some other dishes with grits. Next up, I'm thinking something sweet. grits and fried eggs from Gourmet serves 4 2 1/2 cups water 1 1/2 cups whole milk 1 Tablespoon unsalted butter 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup quick-cook grits 1/4 cup grated Parmigiano-Reggiano .......................................................... 2 Tablespoons butter 4 eggs 1 Bring water, milk, butter, salt and pepper to a simmer in a medium heavy bottomed saucepan. 2 Add grits in a slow stream, whisking constantly. 3 Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Meanwhile, about 8 minutes into the cooking process, melt butter in a large skillet. 4 Crack each egg separately into the pan and cover for 2-3 minutes. 5 Uncover the pan, quickly flip each egg and let cook for a few seconds. Remove from heat. 6 When grits are done, remove from heat and stir in cheese. 7 Scoop a hearty serving onto a plate and top with an egg. Serve with bacon if you so desire (it's delicious) Enjoy!