This is one of my favourite, favourite breakfasts. It’s so comforting and easy to eat, and you can spice it up as you wish. Do use polenta if you don’t have or can’t get hold of grits, and make sure to throw in any veg you have lounging around in the crisper – the more flavour, the merrier!
In a large pot, bring the water and milk to a boil.
Add the grits, salt and garlic and stir over low heat until the grits absorb the liquid.
keep cooking until the grits are soft, you shouldn't have any raw pieces. it should be very thick and creamy.
Add the butter and the cheese, and season to taste. You can add your vegetables now, and top with an egg, or you can set aside to cool and fry up with the veg.
In a heavy-based frying pan, saute the capsicum, green onions and tomatoes over medium heat until soft. Add to your cooked grits, or if you are reheating cold grits, add them to the pan now to heat up with the vegetables.
Top with a fried egg and some of the green tops of onions. serve with extra salt, pepper and hot sauce.