Creamy Grits with Roasted Pimentos, Kale, and Pastured Eggs

Creamy Grits with Roasted Pimentos, Kale, and Pastured Eggs

This recipe is inspired by a NYT Cooking recipe, but I subbed my Southern SIL’s recipe for cheesy grits in place of the polenta.  These cheesy, creamy grits are delicious and decadent and I think everyone should try really good grits at least once in their life! The cheese is optional and this recipe can be adapted in so many ways (mix in whatever you'd like).   Balance it out with a big green salad or sauteed collards or kale and some bloody marys, of course. 


  • 1  cup Nash's medium grain cornmeal (aka grits if you’re in the South)
  • 3  cups chicken/vegetable broth
  • 1  cup heavy cream or cream substitute of your choice
  • 1  cup  water
  • 4  ounces of butter
  • 1  teaspoon ground black pepper
  • 1  tablespoon of finely chopped rosemary (cajun seasoning is great, too)
  • 4 sprigs of thyme  
  • 2 roasted Pimento peppers, peeled and deseeded, and roughly chopped
  • ½ of a spicy chili, diced.  (optional)
  • 1 cup of kale or collards, torn
  • 1  cup of sharp cheddar cheese, shredded (vegan cheese works as well!)
  • 1  cup of Monterey Jack cheese, shredded 
  • 4-6 pastured eggs
  • Herbs to garnish (dill, parsley, cilantro)
  • Thinly sliced scallions to garnish


  1. Combine the chicken or vegetable both, cream, and water into a medium saucepan. Add butter and seasonings and whisk together. Heat mixture over medium-high heat until it begins to boil.
  2. Once it's just boiling, very very slowly pour in the grits while whisking quickly for 2 minutes (they will clump and gum together if you pour them in too quickly). Lower the heat to medium-low, cover, and let cook for 30 minutes, stirring occasionally.
  3. Once grits have cooked and thickened, turn heat to low.  F
  4. Fold in the shredded cheese and whisk together until combined, then the diced chilis and stir, then kale and stir, then the roasted peppers and stir gently.   
  5. Make 4-6 divots in the grits for the eggs.   Crack 4-6 eggs into the divots and then cover until the eggs until they are soft poached (keep an eye on them or they will overcook quickly).
  6. Take grits off the heat, garnish with scallions, bits of fresh herbs, and more peppers if you like heat.
  7. Enjoy!

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