Recipe courtesy of Gourmet Magazine

Grits with Tasso and Poached Eggs

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
Save Recipe

Ingredients

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

Directions

  1. 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.
  2. Reduce heat and simmer grits, uncovered, stirring occasionally, until very thick and most of water is absorbed, about 10 minutes.
  3. 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.
  4. Add tasso, butter, and salt and pepper to taste, stirring until butter is melted.
  5. Meanwhile, make the poached eggs: Combine the water, vinegar, and salt, to taste, in a large skillet and bring to a gentle simmer.
  6. 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.
  7. Divide the grits among plates and top with the poached eggs. Serve immediately.

Pork Tenderloin with Grits Couscous

Chocolate Grits Ice Cream

"Dixie Polenta" (I.e., Creamy Roasted Garlic Grits)

Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits

Herb Crusted Rack of SPAM(r) with Spamcetta Rolls and Crispy Grits and Butternut Squash Puree

Pork Chile Verde