Rating: 4 stars
2 Ratings
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  • 4 star values: 2
  • 5 star values: 0

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.

Mary Drennen
Recipe by Cooking Light November 2012

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
32 mins
total:
32 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

365 calories; fat 13.9g; saturated fat 6.8g; mono fat 4.1g; poly fat 1g; protein 19.2g; carbohydrates 37.5g; fiber 2.1g; cholesterol 216mg; iron 2.6mg; sodium 595mg; calcium 317mg.
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