For a side salad, combine 6 cups torn escarole, 1 tablespoon olive oil, 2 teaspoons fresh lemon juice, 1 slice crumbled bacon, and 1 ounce shaved Parmigiano-Reggiano.
1 1/2 teaspoons butter
1 ounce andouille sausage, diced
3 cups 2% reduced-fat milk
1/2 teaspoon salt, divided
1 cup uncooked stone-ground grits
1/2 teaspoon black pepper, divided
1.5 ounces Gouda cheese, shredded (about 1/3 cup)
8 cups water
2 tablespoons white vinegar
4 large eggs
2 teaspoons chopped fresh parsley
How to Make It
Melt butter in a small saucepan over medium-high heat. Add sausage; sauté 3 minutes, stirring occasionally. Stir in 3 cups milk and 1/4 teaspoon salt; bring to a boil. Add grits; reduce heat, and simmer for 20 minutes or until tender, stirring frequently. Remove from heat; stir in 1/4 teaspoon pepper and cheese.
Bring 8 cups water and vinegar to a simmer in a large saucepan. Crack each egg into a small bowl. Gently slide eggs into water; cook 3 minutes or until whites are just set. Remove eggs from water with a slotted spoon.
Divide grits evenly among 4 bowls. Top each serving with 1 poached egg; sprinkle eggs evenly with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.