Brunch Ideas: Southern Style Cheddar Grits Shakshuka

Grits Shakshuka

Call it grits. Call it polenta. Either way, it’s darn tasty.

This recipe is like Shakshuka (a delicious African dish of poached eggs and tomatoes) made a beautiful brunch baby with a pre-scandalous Paula Deen in the butter lovin’ glory of her heyday. And it’s FABULOUS.

Cheese, tang, heat and the savory comfort of grits come together to make this unique dish.

Your Shopping List:

  • Bob Mills Polenta Corn Grits
  • 1 small container of heavy whipping cream or milk
  • 2 to 4 tomatoes
  • 1 or 2 chiles of your choice for heat (or hot sauce)
  • 1 block of white or regular cheddar cheese
  • Eggs
  • Spices (chipotle, paprika, salt, pepper)
  • 1 stick of unsalted butter

Getting Started

Seasonal tomatoes and specialty cheese can elevate this dish.

Cube 3 to 4 fresh tomatoes and add to a baking pan. Toss them with olive oil, sea salt, chipotle powder, and red wine vinegar. Deseed and add an Anaheim chile. Roast in your oven at 350 for approximately 10 minutes and broil for 2 minutes to achieve a char. You’ll want to remove the skin from your chile and slice it into small pieces.

Make Your Grits

Depending on how many you plan to serve, follow the directions on the bag.

Make a pot of Bob’s Red Mill grits with salt, water, and heavy whipping cream. Adding salt at this stage is important and you can add more later if you need it too. You’ll want to follow the package directions and substitute some of the water required with cream or milk to achieve a richer texture and flavor. Whisk constantly and it should come together in about 5 minutes.

After your grits are close to being ready just add fresh roasted tomatoes, spices, chiles, butter, and a cup of extra sharp shredded white cheddar. Mix well. Season to taste.

Prepare Your Shakshuka

Melt butter in a skillet large enough to serve your guests. Add your grits mix along with some of the reserved tomatoes and cheese and sprinkle them on top. Make a few wells for your eggs. Crack eggs and add them directly to your skillet while keeping them spaced evenly apart.

Slow simmer until egg whites form. Then, garnish with paprika and a sprinkle of lovely greens (cilantro, parsley or microgreens if they are in season).

You can serve your rustic brunch creation straight from the skillet with a bread of your choice. I’d recommend a toasty flatbread or biscuit.

Did you know that the origin of grits came from early Native Americans?

This dish is a knockout. I promise you will love it and it will make your special someone happy and impressed by your culinary prowess.

You can thank me later.

Southern Style Cheddar Grits Shakshuka

Grits Shakshuka


  • 1 bag of Bob Mills Polenta Corn Grits
  • 1 small container of heavy whipping cream or milk
  • 2 to 4 tomatoes
  • 1 to chile of your choice for heat
  • 1 cup of shredded white or regular cheddar cheese
  • 2 to 4 Eggs
  • 1/2 to 1 tsp each of (chipotle, paprika, salt, pepper)
  • 1/2 to 1 stick of unsalted butter


  1. Depending on how many people you are serving, make a pot of grits according to the directions. Substitute some or all of the water with heavy whipping for a creamier texture. Add roasted tomatoes and shredded cheese to the pot of grits once it's nearly finished. Reserve some of the roasted tomatoes and cheese. Prepare a skillet to serve your Shakshuka. Add the grits and maintain a low simmer. Create a well and add as many whole eggs as your choose. Sprinkle on reserved tomatoes and cheese around the eggs. Gently simmer until egg whites form and the center is as firm as you would like. Some people like to transfer the pan to the oven but this isn't necessary. Just make sure you don't burn your grits or overcook them.

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