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

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS
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

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

Complete your meal

Pasta e Fagioli Soup

75

MINUTES

16

INGREDIENTS

169

CALORIES

Read More

Garden Pasta Salad

25

MINUTES

9

INGREDIENTS

435

CALORIES

Read More

Parmigiano Reggiano Parsnips

75

MINUTES

12

INGREDIENTS

340

CALORIES

Read More