Grits with poached eggs

• porsi: 4

Bahan-bahan

500ml milk (or water)

750mI water

200g grits

1 tsp sea salt

Salt and pepper

To serve with poached eggs:

4 eggs

Vinegar

Petunjuk

1 Bring the milk and water to just below a simmer in a heavy-based saucepan or casserole dish. Slowly pour in the grits and the salt, stirring as you pour. Turn the heat down to the lowest setting and cook for 45-60 minutes, stirring very often until no crunchy bits of the grits remain. You are aiming for a consistency of slightly runny porridge, rather than anything thicker

2 Once cooked, remove from the heat, season if necessary (it may need a little more salt).

3 Now decide on what you're serving it with, e.g. fried garlic mushrooms in olive oil, cheese, butter, or poached eggs.

4 For poached eggs, boil up water in a saucepan, the turn down to keep on a gentle simmer.

5 Break a very fresh egg into a cup with a long handle, and add one tablespoon of vinegar. Ease the egg and vinegar into the water and time four minutes. Use a slotted spoon to remove.