Recipe for Cheese & Green Onion Baked Grits with Poached Eggs
Prep time: 25 minutes
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Davidson’s Safest Choice® Pasteurized Shell Eggs | 12 ea | 24 ea | 48 ea | 72 ea |
| Water (heated to a simmer) | 1 qt | 2 qt | 4 qt | 6 qt |
| White vinegar | 6 oz | 10 fo | 14 fo | 18 fo |
| Grits (quick grits, not instant) | 8 oz | 1 lb | 2 lb | 3 lb |
| Gruyére cheese | 6 oz | 18 oz | 24 oz | 36 oz |
| Water (heated to simmer) | 1 qt | 2 qt | 4 qt | 6 qt |
| Butter | 2 oz | 4 oz | 8 oz | 12 oz |
| Green onions (sliced thinly, chiffonade) | 3 oz | 6 oz | 12 oz | 18 oz |
| Pesto dressing: | ||||
| Fresh basil leaves | 2 c | 4 c | 8 c | 12 c |
| Garlic | 0.25 clove | 0.5 cl | 1 tsp | 1.5 tsp |
| Pine nuts (toasted) | 1 T | 2 T | 0.25 c | 6 T |
| Fresh lemon juice | 0.25 c | 0.5 c | 1 c | 1.5 c |
| Olive oil | 0.5 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. CCP: Hold minimally in heated water at 140 degrees.
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
