Cheese Grits with Poached Eggs

Photo: Iain Bagwell; Styling: Buffy Hargett

Grits and eggs are a great canvas for any flavor variation, such as this Tex-Mex take.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 40 Minutes
Total: 1 Hour


  • 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


  1. 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. 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.
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