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Black Truffle & Cheese Grits

Black truffles and Asiago cheese make these simple grits something special. Top it with a poached egg and you have a breakfast fit for royalty.
Course Brunch
Cuisine American
Level Beginner
Main Ingredient Cheese, Egg
Diet Gluten-Free, Low Sugar, Pescatarian, Vegetarian


  • 1 tablespoon vinegar
  • 2 eggs
  • 2 servings cooked grits
  • 1 tablespoon crème fraiche
  • 1 black truffle shaved
  • 2 ounces asiago cheese shaved
  • salt to taste
  • black pepper to taste
  • chives


  • Bring a pot with about 1.5 inches of water in it to a boil. Add the vinegar and turn down the heat to maintain a gentle simmer. Crack the eggs into individual ramekins, then lower the ramekin straight into the water, tipping it underwater, so the egg gently slides out onto the bottom of the pot. Dropping the eggs in from the surface creates turbulence in the water which is how you end up with more foam than egg. As soon as you see the outside of the eggs turn white, turn the heat off, and let the eggs sit in the hot water until they are the desired doneness. You can test for this by prodding it with a blunt object (I use my finger, but the water is pretty hot, so this might not be for everyone). When they are cooked, transfer them to a paper towel lined plate (if they're stuck to the bottom of the pan, use a thin spatula).
  • 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