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Sriracha Parmesan Grits Recipe with Fried Egg, Chipotle and Rosemary


Everyone should love grits as much as I do. A giant bowl of creamy yet slightly chewy, spoonable and sweet corn, speckled with spice and savory add-ins. Good grits are divine. One of my favorite ways to make them is with Parmesan cheese, Sriracha sauce, and just a hint of smoky spice. I call it my Sriracha Parmesan Grits recipe, and if you’re not already a lover of grits, this dish will make you one.

Sriracha Parmesan Grits Recipe

Makes 1 incredibly large serving, or about 4 smaller servings


3 cups water
1 cup grits or coarse cornmeal
1/3 cup grated Parmesan cheese
2 tablespoons Sriracha sauce, plus more, for serving
1 tablespoon unsalted butter
1 teaspoon chili powder
¼ teaspoon sea salt
Fried egg, for serving
Drizzle olive oil, for serving
Dash ground chipotle pepper, for serving (may substitute smoked paprika)
Pinch dried rosemary, for serving


Place water in a small saucepan over medium heat. Bring to a boil and lower to a simmer. Add cornmeal about ¼ cup at a time, stirring until fully incorporated before adding the next ¼ cup, over about 20 to 30 minutes total, whisking regularly. Continue cooking until mixture is thick and smooth, about 30 to 45 minutes total.

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From the Organic Authority Files

Add cheese, Sriracha, butter, chili powder, and salt to mixture; whisk until smooth. Transfer grits to a serving bowl.

To serve, add a drizzle of olive oil and squirt of Sriracha into plated grits. Swirl gently with a knife to lightly incorporate. Top off with a very gently fried egg and dust with ground chipotle pepper and rosemary. Serve immediately.


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Photos by Kimberley Stakal

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