Goat Cheese Grits with a Six-Minute Egg
The menu at this Alabama diner in My Cousin Vinny is the definition of no-frills. Only three items are listed: breakfast, lunch, and dinner. Out-of-towners Vinny (Joe Pesci) and his fiancé (Marisa Tomei) are New York-jaded and thoroughly confused — especially by the ladleful of lard used to grease the flattop. When Vinny asks what’s on his plate, the cook is incredulous: “You never heard of grits?” Heard of them, yes, Vinny’s just “never seen a grit before.” And in his defense, most people from the northeast haven’t. The southern chef recommends simmering the grits in water for 15 to 20 minutes, then serving them with butter. But, to add a bit of tang, we simmer ours in buttermilk, and serve them with goat cheese — plus a six-minute egg, for breakfast.
- 2 Cups water
- 2 Cups buttermilk
- 1 Cup grits
- 4 Ounces goat cheese
- 4 eggs
- 2 Tablespoons minced parsley
- 2 Tablespoons sliced scallions
In a medium saucepan, combine the water and buttermilk, and warm over medium-low heat until hot. The buttermilk will start to separate, but don’t worry about it! It won’t make a difference in the end. When the liquid is hot, add the grits, and simmer, stirring often, for 15 minutes, or until desired consistency and doneness is reached. Stir in the goat cheese.
Meanwhile, bring a pot of salted water to boil and set a bowl of water and ice cubes aside. When the water on the stove is boiling, gently add in the eggs and cook for exactly six minutes. Remove, add to the ice bath, then carefully peel (they’re a lot softer than usual hard-boiled eggs).
Portion the grits between four plates, add a six-minute egg to each, and garnish with the parsley and scallions.