Getcha fat pants on ladies and gents. We headin' south for this indulgent number and it is worth it.
This was my first go at making grits and honestly, I just did it because I wanted some sort of vehicle for that egg. That glorious, beautiful, fancy ass egg.
But, hold the phone, we gotta give these grits a moment!
These we're so simple to cook up and with a few special friends, like milk and butter and sharp cheddar cheese, they are like a soft pillow of comfort in your belly.
Look for traditional grits in the store instead of the instant ones. I used Quaker's Old Fashion Grits for mine and they came together in less than 15 minutes.
I recommend shelling out on the good cheese for this one. Like in that fancy cheese section at the super market. Have you been to the Wegmans' cheese section? Dear god, it is a myriad of delicious treasures. And the cheese ladies are always so damn friendly. I love you, cheese ladies!
If you don't know what Wegmans is, find your nearest one STAT and getcha ass there. If the comfortable café with free wifi and fireplaces, string quartets at Christmas and sushi bar aren't enough to convert you, we just can't be friends. I really should talk to them about getting paid for this sort of thing....
I used <a href=https://www.google.com/search?q=tillamook+extra+sharp+cheddar&rlz=1C5CHFA_enUS738US738&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjs9dr-xa_VAhXKdD4KHfqcBV4Q_AUICygC&biw=1440&bih=700#imgrc=eMJOS8nemwZlUM: target=_blank>Tillamook's Extra Sharp Cheddar Cheese for this and it was perfect.
For the eggs, you have to go with Bon Appetit's tested method of soft boiling these eggs to get that "jammy" texture. They recommend boiling (gently, now) for 6 1/2 minutes and they are not effing around with that 30 seconds. I tried it at 6 minutes and the runny yolks we're mocking me as they spilled from the egg too quickly. Damnit those picky bastards we're right!
Six and a half. Trust me/them.
Once your grits and eggs are ready for
consuming inhaling, make sure you add in some spice and crunch to break up all that rich softness. I went with chives and raw sliced jalapeños and it was BOMB.
Cheesy Grits with Soft Boiled Eggs
Recipe from Bon Appetit
Serves 4 people
1/2 cup white or yellow grits, not instant
1 cup milk
1 cup water
2 tablespoons unsalted butter
3/4 cup sharp cheddar cheese, grated, plus extra for on top
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
Bunch of chives, sliced
1 jalapeño, thinly sliced
4 eggs, softly boiled
- For the grits, follow the instructions on the package. For the Quaker's Old Fashioned grits, bring 1 cup of water and 1 cup of milk to a boil. I had heavy cream on hand (which never happens) so I did 1/2 cup heavy cream and 1/2 cup milk. Talk about creamy. Once boiling, pour in the grits and reduce heat to a low simmer. Cover and simmer until soft and cooked through, about 10-15 minutes.
- Once grits have cooked, add butter, cheese, salt and pepper. Stir to combine.
- For the eggs, bring water in a medium pot to a boil. Carefully insert eggs into boiling water (a slotted spoon or tongs work great) and reduce to a gentle boil. You can put cold eggs from the fridge right into the boiling water for this. Cook for 6 and a half minutes. Don't skimp on this time!!! Prepare an ice bath, and remove the eggs when time is up straight to the ice water. Once they've cooled a bit, remove, peel and slice in half. Bask in your jammy creation.
- Plate it up! Grits, with a little extra cheese on top, with chives, jalapeños and your jamtastic eggs.
The grits are even better the next day!!!! Get crazy with dinner and top with fried chicken or spicy shrimp.
Hope this brightened your Monday!!!! Cheers, hunnis <3