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Smothered Grits & Eggs Recipe

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This recipe for Smothered Grits & Eggs, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Tuesday, September 30, 2008


Bring to a Simmer:
4 cups water
2 T. distilled white vinegar

Combine and Bring to a Boil:
2 cups whole milk
2 cups chicken broth
1 t. kosher salt
1 1/2 cups yellow cornmeal or grits

2 cups frozen yellow corn
1 cup red bell pepper, diced
1 jalapeño, seeded, minced
Salt and pepper to taste

Heat, Add, and Stir in:
2 T. olive oil
1 pint grape or cherry tomatoes
1 cup ham, diced
1/4 cup chopped fresh cilantro

Slide into Poaching Water:
4 eggs, cracked into individual cups

Sprinkle with:
1/2 cup crumbled feta, divided

Bring water and vinegar to a simmer in a saute pan for poaching the eggs.

Combine milk, broth, and salt in a saucepan; bring to a boil. Whisk in the grits in a steady stream, stirring constantly. Cook according to package directions.

Add the corn, bell pepper, and jalapeño; cook an additional 3 minutes, stirring occasionally. Season with salt and pepper, and reduce heat to low.

Heat oil in a skillet over medium-high. Add the tomatoes and ham; saute 2 minutes, or until ham begins to brown. Off heat, stir in the cilantro.

Slide the eggs into the poaching water one at a time, then gently swirl the water to prevent sticking. Poach eggs 3–5 minutes, or to desired doneness. To assemble, divide grits among four plates, then top with a poached egg and some of the tomato mixture.

Sprinkle each with feta and serve immediately.

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