Good Morning Eggs, Tomatoes, Onions & Thyme Over Cheesy Polenta {Gluten-free}

Some mornings after a hard run, I want something more filling than just a bowl of cereal and this hits the spot. Our last month in DC before moving out here, I basically lived with our close friends Lanna & Tim in their guest room {miss you!} while Cam was gone in the field training. They fed me the best breakfasts of eggs, bacon and Tim's super cheesy grits and a cappuchino. Other than literally shaking all day and being overzealous at work from the caffeine, it was the best way to start the morning. {Haha, I'm cracking up and I know you are too, Lanna}.  This is inspired by you two, and the fun sleepovers and breakfasts we had all those weeks.

Eggs, Tomatoes, Onions & Thyme Over Cheesy Polenta

1-2 Eggs
1/2 C Cherry Tomatoes, halved
Fresh Thyme
1 Tablespoon Green Onion, chopped
1-2 Slices of Red Onion, chopped
1 C Corn Grits {I used Bob's Red Mill}
3 C Water or Milk
1 Tablespoon Sea Salt + more for taste
1 Tablespoons Olive Oil or Butter
1/2 C Shredded Pecorino or Sharp Cheddar

Bring the water or milk to a boil. Stir in the corn grits, stirring continually to prevent it from getting lumpy. Reduce heat to a simmer. If you are using milk, you'll need to stir constantly. If using water, stir frequently, for about 5 minutes until it has thickened. Stir in salt and olive oil or butter {it of course tastes better with butter}. Taste; add more salt as needed. Stir in the cheese and serve hot with an egg cooked sunny side up, the tomatoes, onions, thyme. Good Morning! (: