Insomniac Snacker: Grits with Butter, Miso, and a Fried Egg

Every other week, The Insomniac Snacker (my first contributor, woo!) shares her favorite midnight snacks — recipes that require minimal effort, time, or cleanup, without sacrificing taste.  Pull up a chair, IS, good to have you! 

One of my favorite breakfasts is a fried egg atop a bowl of cheesy grits. One night, a few hours shy of breakfast time, I got a craving for grits and decided to experiment.

I was inspired by a miso corn soup I’d had, which was basically pureed fresh corn simmered in a dash stock, with miso added at the end. It was umami heaven — the salty miso balancing the sweet corn. I added butter to the grits and miso to round out the flavors, and to make it that much more special, put an egg on it. Because there is nothing that can’t be made better with an egg on top.

People tend to be very adamant about the proper way to cook grits, and I’m glad they are. It’s good to be all passionate about something. However, I like my grits with a bit of tooth and am basically too impatient to wait an hour for a pot of grits to get properly creamy. Especially when it’s 2 am, and you just need a little snack to keep you company.


Grits with Butter, Miso, and a Fried Egg

1 cup water
3 tablespoons grits (NOT instant)
¼ tsp salt
¼ tsp sugar
1 tsp white miso
1 egg

Set your water up in a little saucepan, turn the heat to high, and sprinkle the grits in. Give it a stir and let it come to a boil. Lower the heat, cover partially with a lid, leaving a little gap. Let it simmer for 15 minutes, stirring occasionally. If all the water boils away, add a tiny bit more and stir it up. You don’t want it soupy. When the grits are done to your liking, or when you get tired of waiting, turn off the heat. Add the miso, mashing it around with the spoon, or whisking it, and stir it in well. Add butter to taste (I use about half a tablespoon), cover the pot and let it sit while you fry your egg. Put your grits in a bowl and place the egg on top.


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