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1
In a large heavy saucepan, bring 1 quart water, butter, and salt to a boil.
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2
Whisk in the grits a few handfuls at a time.
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3
(They will bubble up initially.)
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4
When you have added all the grits, reduce the heat to a very low simmer and cook for 45 to 50 minutes, stirring occasionally at first and more frequently toward the end.
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5
After about 30 minutes, or when the grits begin to seem somewhat stiff and give a bit of resistance at the bottom, stir in half the milk, adding the rest about 10 minutes later.
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6
Add more salt if you wish near the end of the cooking time.
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7
When done, the grits should be slightly soupy but with enough body that they dont run all over the plate or bowl.
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8
The grits can be held briefly over low heat, with a little water or additional milk added to keep them from getting too stiff.
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9
While the grits simmer, begin the sauce.
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10
Warm the oil in a large heavy skillet over medium heat, adding the bacon drippings if you wish for extra flavor.
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11
Sprinkle the flour into the pan drippings, stirring to combine, and cook the mixture until its a rich, deep brown, about 5 minutes.
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12
Watch it carefully and stir frequently, because it can go quickly from the desired shade to burned.
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13
Immediately mix in the onion, bell pepper, and celery and cook until they begin to soften, about 5 minutes.
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14
Stir in the garlic and cook for another minute.
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15
Pour in the stock and tomatoes, add the bay leaf, thyme, and cayenne, and simmer the sauce for about 15 minutes.
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16
Season with salt and pepper and reserve.
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17
When the grits and sauce are ready, poach the eggs.
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18
Fill a broad saucepan with about 2 inches of water, pour in the vinegar, and bring to a boil.
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19
Break as many eggs as will fit in your pan easily into cups or ramekins.
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20
Reduce the heat to a bare simmer, then slip the eggs into the water.
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21
We prefer to simmer the eggs gently for 30 seconds, then turn off the heat and cover for 2 to 3 minutes.
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22
When done, remove with a slotted spoon.
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23
Repeat if needed for additional eggs.
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24
Trim any ragged edges off the egg whites.
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25
Spoon a pool of grits into 4 shallow soup bowls or plates, spoon a few tablespoons of sauce around the edge, and nestle an egg or two over the grits.
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26
Serve immediately, with the remaining sauce on the side.
