Grits with Tasso and Poached Eggs

1. 1

   To make the grits: Bring 4 cups water to a boil in a 4-quart heavy saucepan and stir in grits and salt.

2. 2

   Return to a boil, stirring frequently.

3. 3

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

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   Crack the eggs and slide them into the skillet.

8. 8

   Poach the eggs, turning occasionally with a spoon, until firm and slightly cooked through, about 4 minutes.

9. 9

   Using a slotted spoon, remove the eggs and transfer to a kitchen towel, to drain.

10. 10

    Divide the grits among plates and top with the poached eggs.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.