Cheddar Jalapeño Grits Recipe

Preparation Steps

1. 1

   Cook the Grits

   In a medium saucepan, bring the water to a boil. Add the Anson Mills grits and salt, stirring well. Reduce heat to low and cook, stirring occasionally, until the grits are creamy and tender, about 20-25 minutes.

2. 2

   Add Cheese and Jalapeño

   Once the grits are cooked, remove from heat and stir in the shredded cheddar cheese, chopped jalapeño, butter, and black pepper to taste. Mix until the cheese is melted and everything is well combined.

3. 3

   Poach the Eggs

   In a separate pot, bring water to a simmer. Crack the eggs into a small bowl, then gently slide them into the water. Poach the eggs for about 3-4 minutes for runny yolks or longer if desired. Remove with a slotted spoon and set aside.

4. 4

   Prepare Toast Points

   While the eggs are poaching, toast the slices of bread until golden brown. Cut each slice into quarters to create toast points.

5. 5

   Serve

   To serve, spoon the cheddar jalapeño grits into bowls, top each with a poached egg, and serve with toast points on the side.