Pigs in a Poke

Photo: Johnny Autry; Styling: Cindy Barr

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.

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 32 Minutes
Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 365
  • Fat: 13.9g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1g
  • Protein: 19.2g
  • Carbohydrate: 37.5g
  • Fiber: 2.1g
  • Cholesterol: 216mg
  • Iron: 2.6mg
  • Sodium: 595mg
  • Calcium: 317mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
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