Ingredients

Adjust Servings:

	4 Large eggs
	4 cups Water
	1 1/2 cups Stone-Ground Corn Grits
	2 Bay Leaves
	1 tsp Salt
	2 Tbsp Unsalted Butter
	2 oz (56g) Parmesan Cheese
	1/4 cup Cream
	3/4 cup Milk I use skim milk
	2-3 stalks Spring Onions Optional

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How to Make Creamy Lower-Fat Grits with Poached Eggs

Name: How to Make Creamy Lower-Fat Grits with Poached Eggs
Yield: 4
Cuisine: American
Ingredients: Large eggs: 4; Water: 4 cups; Stone-Ground Corn Grits: 1 1/2 cups; Bay Leaves: 2; Salt: 1 tsp; Unsalted Butter: 2 Tbsp; Parmesan Cheese: 2 oz (56g); Cream: 1/4 cup; Milk: 3/4 cup; Spring Onions: 2-3 stalks

Making grits is a simple process, and is an Amercian Southern classic. The traditional method calls for a stick of butter to make it creamy - I've reduced this drastically and ithe grits come out perfect every time.

Features:

Cuisine:

American

Ingredients

4 Large eggs
4 cups Water
1 1/2 cups Stone-Ground Corn Grits
2 Bay Leaves
1 tsp Salt
2 Tbsp Unsalted Butter
2 oz (56g) Parmesan Cheese
1/4 cup Cream
3/4 cup Milk
I use skim milk
2-3 stalks Spring Onions
Optional

Directions

Steps

1 Done	Soak the Grits Add the water, bay leaves, salt, and grits to a sauce pan and bring to a boil. Once it starts boiling, remove the pan from the heat and set aside for about 15 minutes to cool slightly.
2 Done	Cook the Grits Grate the Parmesan cheese if needed. Return the grits to the stove and bring to a boil. Stir occassionally and let them cook for a good 20-25 minutes. If you don't stir enough, the grits could burn on the bottom.
3 Done	Poach the Eggs Meanwhile, poach the eggs. For instructions on how to poach eggs: How to Perfectly Poach Eggs.
4 Done	Finish the Grits Remove from heat and then stir in the butter, cheese, cream, and milk and stir well. If desired, top with chopped spring onions and season with salt and pepper.