Grits with Tasso and Poached Eggs

Total Time:
1 hr 40 min
10 min
1 hr 30 min

4 servings

  • Grits:
  • 5 1/2 cups water
  • 1 cup white old-fashioned stone-ground grits
  • 1 teaspoon salt
  • 1/4 pound tasso (Cajun-cured smoked pork) or country ham, cut into 1/4-inch dice
  • 1/2 stick (1/4 cup) unsalted butter
  • Eggs:
  • 4 cups cold water
  • 1/2 cup distilled white vinegar
  • Kosher salt
  • 8 large eggs
  • To make the grits: Bring 4 cups water to a boil in a 4-quart heavy saucepan and stir in grits and salt. Return to a boil, stirring frequently.

  • Reduce heat and simmer grits, uncovered, stirring occasionally, until very thick and most of water is absorbed, about 10 minutes.

  • Reduce heat further and cook grits at a bare simmer until cooked through, about 1 hour 10 minutes, stirring frequently and adding remaining 1 1/2 cups water (1/4 cup at a time) whenever grits become very thick.

  • Add tasso, butter, and salt and pepper to taste, stirring until butter is melted.

  • Meanwhile, make the poached eggs: Combine the water, vinegar, and salt, to taste, in a large skillet and bring to a gentle simmer.

  • Crack the eggs and slide them into the skillet. Poach the eggs, turning occasionally with a spoon, until firm and slightly cooked through, about 4 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel, to drain.

  • Divide the grits among plates and top with the poached eggs. Serve immediately.

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