Pigs in a Poke

Ingredients

• 1 ounce andouille sausage diced
• 0.5 teaspoon pepper black divided
• 1.5 teaspoons butter 
• 4 large eggs 
• 2 teaspoons parsley fresh chopped
• 0.3 cup gouda cheese shredded
• 3 cups milk 2% reduced-fat
• 0.5 teaspoon salt divided
• 1 cup grits stone-ground uncooked
• 8 cups water 
• 2 tablespoons vinegar white

Equipment

• bowl
• sauce pan
• slotted spoon

Directions

1. Melt butter in a small saucepan over medium-high heat.
2. Add sausage; saut 3 minutes, stirring occasionally. Stir in 3 cups milk and 1/4 teaspoon salt; bring to a boil.
3. Add grits; reduce heat, and simmer for 20 minutes or until tender, stirring frequently.
4. Remove from heat; stir in 1/4 teaspoon pepper and cheese.
5. Bring 8 cups water and vinegar to a simmer in a large saucepan. Crack each egg into a small bowl. Gently slide eggs into water; cook 3 minutes or until whites are just set.
6. Remove eggs from water with a slotted spoon.
7. Divide grits evenly among 4 bowls. Top each serving with 1 poached egg; sprinkle eggs evenly with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.