Recipe for Cheese & Green Onion Baked Grits with Poached Eggs
Prep time: 45 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Water (heated to a simmer), for grits | 1 qt | 2 qt | 1 gal |
1 1/2 gal |
| Grits (quick grits, not instant) | 8 oz | 1 lb | 2 lb | 3 lb |
| Gruyére cheese | 6 oz | 12 oz | 1 1/2 lb |
2 1/4 lb |
| Green onions (sliced thinly, chiffonade) | 3 oz | 6 oz | 12 oz | 1 lb |
| Water (heated to simmer), for eggs | 2 qt | 1 gal |
1 1/2 gal |
2 gal |
| White vinegar | 6 oz | 1 c |
1 1/4 c |
1 1/2 c |
| Butter | 2 oz | 4 oz | 8 oz | 12 oz |
| Safest Choice™ pasteurized shell eggs | 12 ea | 24 ea | 48 ea | 72 ea |
| Pesto dressing: | ||||
| Fresh basil leaves | 2 c | 4 c | 8 c | 12 c |
| Garlic, fresh | 1/4 clove | 1/2 clove | 1 clove | 1 clove |
| Pine nuts (toasted) | 1 Tbsp | 2 Tbsp | 4 Tbsp |
6 Tbsp |
| Fresh lemon juice | 1/4 c | 1/2 c | 1 c | 1 1/2 c |
| Olive oil | 1/2 c | 1 c | 2 c | 3 c |
| Salt & pepper to taste | ||||
Method of Preparation
1. In a pot, heat the water and butter to a simmer. Add the grits and stir to avoid lumps. Cook approximately 10-15 minutes depending on the grain size.
2. Fold in the gruyére cheese and green onions. Place grits in a hotel pan and bake for 10 minutes or until set.
3. In a poaching pan or roasting pan, combine the water and vinegar and bring to a simmer. Crack the eggs separately into a cup, and slide them into the simmering liquid. Poach for 3-5 minutes; then remove with a skimmer.
4. For pesto dressing combine all ingredients until emulsified. Season to taste.
5. Cut squares or triangles from grits and place on plate, approximately 3 × 3. Add a poached egg and garnish with pesto dressing.
Chef Notes
Serve with roasted new potatoes and turkey sausage links.
Recipe Nutrition Info (with no salt added)
Appropriate for: Regular; Low Sodium; Carb Controlled
Serving: One poached egg garnished with pesto sauce drizzle (1 tablespoon), one 3x3 grit square
