Cheesy Grits with Poached Egg
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings of grits, and as many eggs as ya wanna poach!
Southern grits meet cheese & a poached egg. Could there be a more satisfying dish? Breakfast or dinner,. We will make a savory dinner out of this and kick it up with jalapeño cheddar cheese and some fresh parsley. This is going to be good guys...
What to get:
  • *This amount will serve 2 smaller portions of grits, I recommend doubling.
  • ½ cup stone ground white grits (not instant!)
  • 1.5 cups water
  • ½ cup milk (or half & half)
  • 2 T butter
  • S&P to taste
  • 1 cup shredded sharp cheddar cheese (or blend like jalapeño cheddar!)
  • 2 T shredded parmesan cheese
  • S&P
  • dash dried thyme
  • dash paprika
  • 2 tsp fresh chopped parsley (for garnish)
  • 2 eggs, for poaching (or one per person)
  • silicon egg poaching cups if you have them!
  • water in a shallow pan with lid
  • slotted spoon for spooning & draining egg from water
  • Multigrain Sourdough bread for toasting, serving with meal.
What to do:
Cook stone ground grits on stove:
  1. In a pot on stove combine water, butter, S&P till a gentle boil begins, then add the grits slowly, stirring.
  2. Let pot regain low boil, then reduce heat to lowest setting, cover pot and cook for 20 min stirring every few minutes well.
  3. after 20 min, add the milk of half-&-half and cook 10 more minutes covered, stirring.
  4. Add the cheeses and combine well.
Poach eggs for top of grits:
  1. In shallow skillet with lid, add about 2-3 inches water, salt and bring to a low boil.
  2. Once boiling, reduce heat to a simmer.
  3. Crack egg in a heat proof little bowl, and deposit slowly & carefully into water, OR into a buttered silicon egg poaching cup (what I am using)
  4. *If using the silicon cup, since egg isn't in direct contact with water, you'll need to place lid on pan to 'steam' the egg through.
  5. *If directly in water, once egg is deposited into water, spoon whites around yolk to keep together and from spreading.
  6. * You can add a ½ tsp vinegar into water to help congeal the whites within the pan.
  7. Cook for about 3 minutes, till whites appear firm, but yolk still is movable within, if you like runny yolks! (how I like them). For firmer eggs, simply cook a min or so longer.
  8. Remove from water with a slotted spoon (in case of cups, carefully remove with tongs or ladle)
  9. Toast sourdough bread and lightly spread with butter.
  10. Dish cheesy grits into bowl, topping with a little dried thyme, add poached add to top and sprinkle with paprika & freshly chopped parsley.
  11. Eat with the crisp toasted sourdough bread.
  12. Enjoy!
I use silicon egg poaching cups (which I grease with a little butter), which are easy, but you can easily cook them right in the water.
I also use full cook, stone ground grits, the instant are not an option in my kitchen! I love to add cheese for a rich meal, but these are good simply with butter!
I would double-up on the grits if you want a large portion, this amount of grits served 2 small dishes or one fairly large. I would just double that and poach eggs per number of people!
Serving size: all
Recipe by the dinnervine at