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Cheese Grits with Poached Eggs

Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on time 40 mins
Total time 1 hr
Yield Makes 6 servings
Grits and eggs are a great canvas for any flavor variation, such as this Tex-Mex take.


  • 2 cups milk
  • 1 1/2 teaspoons table salt
  • 1 cup stone-ground grits
  • 1 1/2 cups (6 oz.) freshly shredded pepper Jack cheese
  • 2 tablespoons butter
  • 1/2 teaspoon white vinegar
  • 6 large eggs
  • Pico de Gallo
  • Tortilla strips

How to Make It

  1. Bring milk, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 to 25 minutes or until thickened. Remove from heat, and stir in cheese and butter. Cover and keep warm.

  2. Pour water to depth of 2 inches into a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired. Spoon grits into 6 bowls; top with Pico de Gallo, eggs, and tortilla strips.