Bring 4 cups water and 1 teaspoon salt to a rolling boil in a medium saucepan. Pour 1 cup stone-ground grits in a slow, steady stream while whisking constantly to prevent clumps. Reduce heat to low-medium to maintain a gentle simmer.
1 cup stone-ground grits, 4 cups water, 1 teaspoon salt
Cook grits, stirring every 5 minutes and scraping the pan bottom to prevent sticking. Add ¼ cup milk or cream if grits become too thick before tender. Cook until grits thicken to a pourable consistency that holds shape on a spoon.
1 cup stone-ground grits, 0.25 cup milk
Remove the saucepan from heat. Stir in 1 cup shredded sharp cheddar cheese and 2 tablespoons butter until fully melted and smooth. Cover and let the grits rest for 2 minutes while you fry the eggs.
1 cup sharp cheddar cheese, 2 tablespoons butter
Heat 1 tablespoon vegetable oil in a non-stick or cast iron skillet over medium heat until shimmering. Crack 2-3 room temperature eggs into the pan spaced apart. Cook 2-3 minutes without moving until whites are opaque and edges are golden crispy while yolks remain runny.
3 large eggs, 1 tablespoon vegetable oil
Spoon the creamy grits into bowls, creating a shallow well in the center. Slide one fried egg on top of each serving. Season with black pepper and garnish with sliced green onions if desired. Serve immediately with optional hot sauce.
3 large eggs, black pepper, 2 green onions, hot sauce
