Wednesday, May 14, 2014

Magazines in May: Pigs in a Poke

So this was an interesting thing.

Not only had I never made grits before, I'd also never cooked eggs in this manner.  I don't even remember what it's called -- soft boiled?  Over easy?  I have no idea.

This was really good, though.  I made it during the time before Dennis got here, because he feels like grits that aren't sweet are sacrilegious.  For my part, I'd only had grits once before in my life, and it was a traumatic experience.  I swore I'd never eat grits again. 

I lied, apparently.  It is a little weird, though, that it took me moving out of the South to make me try them again.

You can make this for breakfast or lunch or dinner or bedtime snack or whatever.


Speaking of versatility, the recipe called for andouille sausage, but I used Trader Joe's chicken sausage.  Use whatever you'd like!

Pigs in a Poke
Serves 4


1 Tbsp. butter
3 oz. chicken sausage
3 cups milk
1/2 tsp. salt, divided
1 cup uncooked grits
1/2 tsp. pepper, divided
1/3 cup shredded Gouda cheese
8 cups water
2 Tbsp. white vinegar
4 large eggs
2 tsp. oregano

Melt butter in a pan over medium-high heat.  Add the sausage and saute for 3 minutes, stirring occasionally.  

Stir in the milk and 1/4 tsp. salt and bring to a boil.  

Add grits.  Reduce heat and cook until properly thickened, 15 minutes or so.

Divide grits evenly amongst four bowls.

Remove from heat, and stir in 1/4 tsp. pepper and cheese.

Mix water and vinegar in a pot and bring to a simmer.  Crack each egg into a small bowl, and slide the eggs into the water.  Cook for 3 minutes or until whites are just set.

Remove eggs from water with a slotted spoon and place one egg in each bowl.

Sprinkle servings with remaining salt and pepper, and oregano.

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