Sausage Grits

Prep Time 5

Cook Time 20

Servings Servings

Calories 498kcal

Add the water and grits to a saucepan over medium heat; bring to a simmer covered with a lid. Season with salt and pepper. Whisk occasionally to prevent any sticking. Cook according to the instructions on the package until they are creamy. (Grits are done when they have a smooth, creamy consistency.) Remove from the heat and stir in the cheese; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
Heat the oil in a nonstick pan over medium heat, sauté the onion until soft. Then crumble in the sausage and cook until it is no longer pink, then set aside.
In the meantime, fill a saucepan halfway with water. Bring the water and vinegar to a simmer. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
Place the eggs and sausage over grits. Garnish with scallions and jalapeno if using. Serve with bread and watermelon.