Cast-Iron Skillet Cheddar Grits with Sage Pork Sausage, Blistered Tomatoes & Runny Eggs

Instructions

1. 1

   In a heavy-bottomed medium saucepan, combine 3 cups low-sodium chicken stock, 1.5 cups whole milk, and 1 tsp kosher salt over medium-high heat. As soon as tiny bubbles break the surface, slowly pour in 1 cup stone-ground yellow grits in a steady stream while whisking vigorously to avoid clumping.

   5 min

   Tip: Always whisk while adding coarse stone-ground grits; dumping them all at once guarantees stubborn lumps.

2. 2

   Reduce the heat to low, cover the saucepan partially with a lid, and let the grits simmer gently for 25 minutes, stirring every 4 to 5 minutes with a wooden spoon across the bottom to ensure nothing sticks or scorches.

   25 min

   Tip: Stone-ground grits need patience and steam to unlock their deep corn starch and velvety texture.

3. 3

   Preheat your oven to 400°F (200°C). Set a 10-inch or 12-inch seasoned cast-iron skillet over medium heat. Add 8 oz ground sage breakfast sausage and crumble it with a wooden spoon until browned and crisp around the edges, about 6 minutes. Toss in 1 cup cherry tomatoes and cook untouched for 3 to 4 minutes until the skins char and blister gently.

   10 min

   Tip: Letting the tomatoes sit without stirring allows the cast iron to give them that blistered, caramelized sweetness.

4. 4

   Using a slotted spoon, transfer the browned sausage and blistered tomatoes to a plate, leaving the flavorful rendered fat in the hot cast iron. Toss in 2 cloves garlic and sauté for 45 seconds in the residual fat until fragrant, then turn off the skillet burner.

   3 min

   Tip: Do not wipe the skillet clean; that rendered pork fat forms the crust of our baked grits.

5. 5

   Uncover the fully tender grits and stir in 3 tbsp unsalted butter, 1.5 cups sharp white cheddar cheese, 0.5 tsp freshly cracked black pepper, the remaining 0.5 tsp kosher salt, and 1 tsp hot sauce until completely melted and silky.

   4 min

   Tip: A splash of vinegar hot sauce adds balance to the rich milk fats and sharp cheese without masking the corn.

6. 6

   Pour the hot, creamy cheese grits directly into the warm cast-iron skillet over the garlic drippings. Scatter the cooked sausage and tomatoes over the top. Use the back of a soup spoon to press four gentle hollows into the grits, then carefully crack 4 large eggs, dropping one into each indentation.

   3 min

   Tip: Making shallow indentations keeps the egg yolks centered and prevents the whites from sliding to the pan edges.

7. 7

   Slide the skillet into the preheated 400°F oven and bake for 8 to 10 minutes, until the egg whites are just opaque and set while the yolks remain soft and glossy. Remove carefully with oven mitts, sprinkle with 2 tbsp fresh chives, and serve hot right from the skillet.

   8 min

   Tip: Pull the skillet when the yolks still jiggle gently; the cast iron holds enough residual heat to finish them perfectly at the table.