Ingredients
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4 Large eggs
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4 cups Water
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1 1/2 cups Stone-Ground Corn Grits
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2 Bay Leaves
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1 tsp Salt
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2 Tbsp Unsalted Butter
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2 oz (56g) Parmesan Cheese
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1/4 cup Cream
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3/4 cup MilkI use skim milk
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2-3 stalks Spring OnionsOptional
Directions
Steps
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1
Done
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Soak the GritsAdd 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. |
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2
Done
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Cook the GritsGrate 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. |
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3
Done
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Poach the EggsMeanwhile, poach the eggs. For instructions on how to poach eggs: How to Perfectly Poach Eggs. |
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4
Done
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Finish the GritsRemove 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. |
