Recipe: Grits with Tasso and Poached Eggs (Gourmet Magazine)

Grits with Tasso and Poached Eggs

FOR THE GRITS:
5 1/2 cups water
1 cup white old-fashioned stone-ground grits
1 teaspoon salt
1/4 pound tasso (Cajun-cured smoked pork) or country ham, cut into 1/4-inch dice
1/2 stick (1/4 cup) unsalted butter
FOR THE EGGS:
4 cups cold water
1/2 cup distilled white vinegar
Kosher salt
8 large eggs

TO MAKE THE GRITS:
Bring 4 cups water to a boil in a 4-quart heavy saucepan and stir in grits and salt. Return to a boil, stirring frequently.

Reduce heat and simmer grits, uncovered, stirring occasionally, until very thick and most of water is absorbed, about 10 minutes.

Reduce heat further and cook grits at a bare simmer until cooked through, about 1 hour 10 minutes, stirring frequently and adding remaining 1 1/2 cups water (1/4 cup at a time) whenever grits become very thick.

Add tasso, butter, and salt and pepper to taste, stirring until butter is melted.

MEANWHILE, MAKE THE POACHED EGGS:
Combine the water, vinegar, and salt, to taste, in a large skillet and bring to a gentle simmer.

Crack the eggs and slide them into the skillet. Poach the eggs, turning occasionally with a spoon, until firm and slightly cooked through, about 4 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel, to drain.

Divide the grits among plates and top with the poached eggs. Serve immediately.

Source: Gourmet Magazine, Sara's Secrets