Cheese Grits with Poached Eggs

Author: Michael Newman Status: published Published: Aug 09,2009 license cc-by-nc-nd tags: breakfast, food, eat, corn, cheese, pepper, cuisine, eggs, black, culinary, yolk, poached, hominy, grits, cheddar, 0   Share on Facebook Share on Twitter

Bring 2 cups of water to a boil in a saucepan and salt well. Add one cup hominy grits and simmer for about 45 minutes, until very soft and mushy. Stir in a couple of big handfuls of shredded sharp cheddar, some butter (more=better), and milk to achieve desired texture. Probably about 2 oz cheese, 2 tbs butter and 1/4 cup milk. This is enough grits for at least two hungry people, depending on how much other stuff you're serving.

Poach two eggs per diner in simmering water and a drip of vinegar. Serve on top of the grits as shown, with lots of fresh black pepper ground over the top. Goes well with bacon too.

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