Yield: 24 portions
Portion Size: 1 egg, 1 cup grits, 1/4 cup salsa each

Cheddar Jack Grits
Grits 2 cups
Water 8 cups
Salt 1 tbsp
Butter 2 tbsp
Heavy cream 1 cup
Shredded Monterey Jack cheese 1 cup
Shredded Cheddar cheese 1 cup
Final Assembly
Fried eggs 24
Rosarita® Mild Ground Tomato Salsa44300 11020 6 cups
Fresh chives, chopped  
Fresh parsley, chopped  
Cooked bacon, chopped  
Spicy pepitas  


  1. Make CHEDDAR JACK GRITS: Place water, salt and butter in a large saucepan and bring to a boil.
  2. Add grits gradually, stirring constantly, and reduce to a simmer once all grits are in saucepan.
  3. Cover and cook for 15 minutes, until all water is absorbed.
  4. Turn off heat and stir in heavy cream and cheeses.
  5. Check for seasoning.
  6. To Make ONE PORTION: Place 1 cup of cheddar jack grits into a bowl.
  7. Top with 1/4 cup of Rosarita®Ground Tomato Salsa.
  8. Top with 1 fried egg.
  9. Garnish with fresh, chopped herbs, cooked bacon and spicy pepitas.
  10. CHEF'S NOTES: Can also be served as a DIY brunch or breakfast staion. Easily used as a grain bowl.
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