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butter andouille sausage milk salt stone ground grits black pepper Gouda cheese water white vinegar eggs parsley
Viewed: 27 - Published at: 7 years agoIngredients
- 1 1/2 teaspoons butter
- 1 ounce andouille sausage, diced
- 3 cups 2% reduced-fat milk
- 1/2 teaspoon salt, divided
- 1 cup uncooked stone-ground grits
- 1/2 teaspoon black pepper, divided
- 1.5 ounces Gouda cheese, shredded (about 1/3 cup)
- 8 cups water
- 2 tablespoons white vinegar
- 4 large eggs
- 2 teaspoons chopped fresh parsley
Method
- Melt butter in a small saucepan over medium-high heat. Add sausage; saute 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.
- 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.
- 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.
