Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
32 Mins
Total Time
32 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

mbarta3's Review

February 05, 2013
This recipe was great, and I usually don't like grits. I used some hot breakfast sausage and Swiss cheese I had on hand. It was very flavorful and the poached egg was a nice touch. I'm terrible at poaching eggs, but piling all of the broken egg chunks on top was still delicious!

CareyBeth's Review

February 05, 2013
This is a great little recipe. We cooked our stone ground grits to our own personal taste (4/1 liquid to grits ratio using half water and half milk), but followed the basic recipe for the rest. It came together quickly, had a lot of flavor and was perfect for a cold rainy night. Next time, I think i will bump up the onion and the cheese....