3 cups chicken stock
1 cup half and half
1 cup water
3/4 cup stone ground or quick grits (not instant)
1 tsp salt
1/4 cup shredded cheese (for each cup of cooked grits)
2 slices crumbled Applewood smoked bacon (for each cup of cooked grits)
1/2 TB butter for each egg
In a large saucepan, heat stock, half and half, water and salt to a simmer. Add grits and whisk for 3-4 minutes until incorporated. Turn heat to low, cover and cook for 45 minutes, whisking every ten minutes or so.
Fry eggs in a small frying pan by adding cooking spray to the pan and a little of the butter. When the butter heats and becomes frothy, add the egg. Flip in the pan after a couple of minutes (or turn with a spatula). After another minute, remove to a plate.
Take one cup of the cooked grits and add 1/4 cup shredded cheese, 2 slices of crumbled Applewood smoked bacon and an egg on top.