Creamy Grits with Frisée, Poached Egg, Crumbled Bacon, and Blue Cheese

By LRay

Recipe developer Sarah Copeland really outdid herself with this one. The juxtaposition of creamy grits and frisée is unique to say the least. We love the addition of salty bacon and the richness of the poached egg on top. And blue cheese, oh yes, blue cheese. Doesn't everyone love breaking open a perfectly cooked poached egg? Worried about creating said perfection? Copeland's got you covered there.

From the Local Palate, April 2013, page 49.

Ingredients

• For Grits
• 2 cups whole milk, plus more as needed
• 1 cup water
• 2 tablespoons butter, unsalted
• 1/2 teaspoon salt
• 3/4 cup quick-cooking grits
• 1/4 cup cheddar or Dubliner cheese, grated, plus more for garnish
• For Tomato, Radicchio, and Frisée Topping
• 3 tablespoons extra-virgin olive oil
• 1 pint cherry tomatoes
• Sea salt
• Freshly ground black pepper
• 1/4 head radicchio, cored and chopped
• Dash balsamic vinegar
• 1 tablespoon unsalted butter
• 1/2 head frisée (about 2 cups)
• Dash clear vinegar
• 4 organic farm eggs
• 4 strips bacon, cooked and crumbled
• 1 −2 ounces Danish Blue cheese, Roquefort, Valdeon blue, or Gorgonzola

Details

Adapted from localpalatemag.com

Preparation

Step 1

1. To make grits, combine milk with water, butter, and salt in a large saucepan over medium-high heat. Bring to a roaring boil and slowly whisk in the grits. Decrease the heat to medium low. Continue whisking until no lumps remain, about 12 minutes. Decrease the heat to low. Cover the pan and let the grits simmer while preparing the vegetables.

2. Heat the oil in your largest skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until they are charred and burst, about 4 minutes. Season with salt and pepper.

3. Add radicchio and cook to wilt. Stir in a splash of balsamic, splash of water, and butter. Decrease heat to medium-low and toss together. Remove from heat and toss with frisée.

4. Meanwhile, bring a small pot of water to barely simmering and add a drop of clear vinegar. Add eggs from a teacup, lowering in one at a time, and poach over low heat until white is set and yolk is still soft. Use a slotted spoon to lift out.

5. Add cheese to grits and more milk as needed—a creamier texture is desired.

6. When grits are to desired consistency, divide among four bowls. Top each with frisée/tomato mixture and a poached egg. Crumble bacon and blue cheese over the top.