Easy, Speedy Breakfast: Cheesy Grits with Poached Egg

My husband’s favorite breakfast of the moment. After living in Texas for over 2 years, something had to stick, and it was the grits. He loves them. And I don’t blame him. They are heart warming, stick to your stomach goodness that will keep you full until your next meal.

What are grits? Grits are coarsely ground, hulled corn, which are then boiled with water. They are eaten for breakfast in the southern US.

But wait a minute, what is the difference between polenta (discussed in a previous post) and grits? Are they the same, since they are both coarsely ground cornmeal? Well, yes, they are both ground corn, although polenta is usually ground a little finer than grits. Also, the true grits are hominy grits, which have been ground from lime soaked corn which has been hulled and had the bran and germ removed (okay, it’s a little more complicated than that, but you get the idea), giving it a different taste and texture than polenta.

Anyway, back to the cooking and thus, the eating… my suggestion for a fast, easy, and filling breakfast is… (drum roll please)…Cheesy Grits with a Poached Egg!!

Not only is this recipe for a single serving, making it a really easy breakfast, but once you get this recipe into your routine, it shouldn’t take more than 5 minutes to make. If you don’t want the egg, you could skip it and just go for the grits, but I am telling you, try it once with the egg, and you will never go back!

For all you skeptics out there, don’t forget that breakfast is the most important meal of the day. And we all know, if you don’t eat breakfast or you skimp and eat just a measly piece of toast, banana or (heaven forbid) cookie, you will lack both the energy to make it through the morning, and the concentration, since the disturbance of your loud, growling stomach will prevent you from being even the slightest bit productive.

So, I am going to go make myself a bowl of grits. Are you joining me?

Cheesy Grits with Poached EggMakes 1 serving

1/4 cup Grits
1/4 cup Milk
1/2 cup Water + 1/4 cup water
Add 1/4 cup Grated Cheese (Sharp Cheddar, Emmental, Gruyere)
1 Egg
1 tbsp White Vinegar
Salt and Pepper

Fill a pan or pot about 4 inches high with water. Add 1 tbsp white vinegar and bring to a boil (this is for the poached egg)

In the meantime, place the grits, milk, and 1/2 cup of water in large, microwave proof bowl (must be large so that grits do not boil over in the microwave). Microwave on high for 2 1/2 minutes, keeping a close eye on them. Stir in 1/4 more cup of cold water and microwave again for 1 minute. Remove the bowl from the microwave and stir in the cheese.

By this time, the water should be boiling. Turn the heat down to low. Crack 1 egg into a small bowl, then slide it into the pan. Leave it for about 2-3 minutes, until you can see that the egg white is cooked, then gently lift it out of the water with a slotted spoon. You should feel that the yolk is still soft, but the white is cooked. Drain well and slide this egg on top of the cheese grits.

Add salt and pepper to taste. Enjoy!