Goat Cheese Grits with a Six-Minute Egg

Goat Cheese Grits with a Six-Minute Egg
Staff Writer
Emma Laperruque

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.  

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4
Servings
683
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups water
  • 2 Cups buttermilk
  • 1 Cup grits
  • 4 Ounces goat cheese
  • 4 eggs
  • 2 Tablespoons minced parsley
  • 2 Tablespoons sliced scallions

Directions

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. 

Nutritional Facts

Total Fat
29g
41%
Sugar
14g
16%
Saturated Fat
12g
50%
Cholesterol
37mg
12%
Carbohydrate, by difference
84g
65%
Protein
21g
46%
Vitamin A, RAE
268µg
38%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
511mg
51%
Choline, total
27mg
6%
Fiber, total dietary
4g
16%
Fluoride, F
28µg
1%
Folate, total
184µg
46%
Iron, Fe
10mg
56%
Magnesium, Mg
71mg
22%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
888mg
100%
Riboflavin
1mg
91%
Selenium, Se
17µg
31%
Sodium, Na
1649mg
100%
Thiamin
1mg
91%
Water
153g
6%
Zinc, Zn
2mg
25%

Goat Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Goat Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.