I love a good weekend breakfast/brunch. First, I start a pot of strong coffee going, either in a coffeemaker or on the stove top. Then, completely unrushed, I proceed to make a meal.
Today I made a Southern classic – grits. I used stone ground grits, full of corn flavor and loaded with texture. I cooked them with water and a little milk, then stirred in some freshly ground Parmesan cheese to add umami. Topped with a golden poached egg and served with a side of bacon, the grits made a delicious hearty start of a very busy day.
Makes 2 servings
- 1 1/2 cup water
- 1 tablespoons butter
- 1/4 teaspoon salt, or to taste
- 1/2 cup stone ground grits
- 1/2 cup milk
- 1/4 cup grated Parmesan or cheddar cheese
- 2 large or extra large eggs
- dash of vinegar
In a large pot, combine the water, salt and butter. Bring to a boil.
Gradually stir in the grits. Let the water return to a boil. Lower the heat as low as possible. Cook covered, stirring frequently, for about 15-20 minutes. Add milk and stir for an additional 10 minutes, or until all liquid is absorbed. Remove from the heat and stir in 1/4 cup grated cheese.
In a medium bowl, bring some water with a dash of vinegar to a boil. Break an egg into a small bowl. Using a spoon, vigorously swirl water until a vortex forms in the center. Slip the egg into the vortex, cover, and let stand off the heat for 3 minutes. Remove with a slotted spoon. Repeat with the other egg.
Cook the desired amount of bacon to your liking.
Spoon some grits onto a plate, top with a poached egg, and serve with some bacon on the side. Break the egg yolk, mix with the grits, and enjoy!