Cook 2 servings of grits (or polenta) in lightly salted water according to the package directions. When the grits are thick and almost done, add the crème fraiche, black truffles and cheese, stirring until the cheese is completely melted. Taste it, then and add salt and pepper as needed.
Plate by putting down a layer of grits, topping with a poached egg, sprinkling a little salt and pepper on top along with some chives, and then shave some more black truffles on top.
Gourmet Attitude's truffle carpacio works well