Directions:
STEP 1
Bring the water and salt to a boil. Slowly add the grits to the boiling water while stirring continuously. Cook for 5 minutes or according to package directions. Add the pepper and Parmigiano Reggiano.
STEP 2
At the same time, heat a frying pan on medium heat. Chop the bacon in 1-inch pieces and fry slowly until the pieces are crisp and the fat has rendered.
STEP 3
In another pot, bring water to the boil, add salt and poach the eggs. Alternatively, fry the eggs sunny side up.
STEP 4
Serve the grits in individual deep plates with a poached egg and the crispy bacon pieces scattered on top. Drizzle with some balsamic vinegar or syrup.
SALADS
Parmigiano Reggiano Grits
-
5min
PREP
-
20Min
COOK
-
145
Calories
Grits is to the United States as polenta is to Italy This grits recipe is an easy side for a weeknight dinner or a comforting supper. When these cheese grits are served with a poached egg on top and extra Parmigiano Reggiano® cheese for sprinkling, it’s like having breakfast for dinner. And since we all know that grits for breakfast make a great start on a cold day, serve these Parmigiano Reggiano grits for breakfast with a poached egg and crisp bacon pieces mixed in with the cheese grits or on the side.
Want to make your grits more savory? Add ½ teaspoon of garlic powder or fresh rosemary or thyme to this grits recipe. You can use a cup of tomato sauce to top these Parmigiano Reggiano grits, and for extra creamy Parmigiano Reggiano grits, add a few tablespoons of butter or cream to the grits before serving.
Ingredients:
1 cup Grit (quick cooking type)
3 cups Water
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 cup Parmigiano Reggiano (grated)
8 Bacon slices
4 Eggs
Balsamic Vinegar for drizzling
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
SALADS
Parmigiano Reggiano Grits
-
5min
PREP
-
20Min
COOK
-
devparm
Chef
Grits is to the United States as polenta is to Italy This grits recipe is an easy side for a weeknight dinner or a comforting supper. When these cheese grits are served with a poached egg on top and extra Parmigiano Reggiano® cheese for sprinkling, it’s like having breakfast for dinner. And since we all know that grits for breakfast make a great start on a cold day, serve these Parmigiano Reggiano grits for breakfast with a poached egg and crisp bacon pieces mixed in with the cheese grits or on the side.
Want to make your grits more savory? Add ½ teaspoon of garlic powder or fresh rosemary or thyme to this grits recipe. You can use a cup of tomato sauce to top these Parmigiano Reggiano grits, and for extra creamy Parmigiano Reggiano grits, add a few tablespoons of butter or cream to the grits before serving.
Directions:
STEP 1
Bring the water and salt to a boil. Slowly add the grits to the boiling water while stirring continuously. Cook for 5 minutes or according to package directions. Add the pepper and Parmigiano Reggiano.
STEP 2
At the same time, heat a frying pan on medium heat. Chop the bacon in 1-inch pieces and fry slowly until the pieces are crisp and the fat has rendered.
STEP 3
In another pot, bring water to the boil, add salt and poach the eggs. Alternatively, fry the eggs sunny side up.
STEP 4
Serve the grits in individual deep plates with a poached egg and the crispy bacon pieces scattered on top. Drizzle with some balsamic vinegar or syrup.
Ingredients:
1 cup Grit (quick cooking type)
3 cups Water
1/2 tsp. Salt
1/4 tsp. Pepper
1/2 cup Parmigiano Reggiano (grated)
8 Bacon slices
4 Eggs
Balsamic Vinegar for drizzling
Hint:
Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.
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