This is not your Italian nonna’s carbonara—and it’s not supposed to be. This is Southern soul meets Roman swagger. Think creamy cheddar-laced grits, crispy bacon (or pancetta, if you’re feeling fancy), and a golden, runny egg perched on top like a sunrise over a mountain of comfort. The twist? No need to whisk in eggs like a traditional carbonara. Instead, we let that yolk do what it does best—drip, ooze, and swirl right into the grits at the finish line. It's sexy. It's satisfying. And it looks like brunch from a five-star kitchen.
grits carbonara-- but make it cheddar—with a runny egg on top
Bonus Savvy Tip: Add a sprinkle of smoked paprika or chives over the top to give it that chef’s kiss finish. You just turned basic brunch into a Michelin moment!
Ingredients
½ cup grits
2 cups water
1 tbsp butter (or more—this isn’t the time to be shy)
Salt & pepper
½ cup sharp cheddar cheese, grated
2 eggs (for topping)
4 slices bacon, pancetta, or turkey bacon (your call!)
Directions
Cook the bacon your way—crispy, chewy, chopped with scissors, whatever makes you smile. Set aside. (Optional: snack on a piece while cooking. You deserve it.)
In a pot, bring 2 cups of water to a boil with salt and a generous dab of butter.
Whisk in ½ cup grits and turn heat to low. Stir often (grits love attention). Cook until thick and creamy—about 10-12 minutes.
While the grits are cooking, poach or fry your eggs sunny side up—whichever version you like best. Just make sure those yolks are gloriously runny.
When grits are done, stir in the cheddar cheese until perfectly melty. Season with extra salt and pepper if needed.
Pour cheesy grits into bowls. Top with crispy bacon. Gently place your runny egg right on top like a crown.
Optional but highly recommended: take a photo before breaking that yolk. Then let it drip and swirl into the grits. You’ve made art.
