Hands-on Time
22 Mins
Total Time
57 Mins
Yield
Serves 4

How to Make It

1    

Bring 3 1/2 cups water, milk, and salt to a boil in a large saucepan. Gradually stir in grits. Reduce heat, and cook, uncovered, 35 minutes or until thick, stirring frequently.

2    

Cook pancetta in a medium skillet over medium heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings. Stir our into drippings. Add coffee and juice; cook 2 minutes or until thick. Heat a large nonstick skillet over medium heat. Crack eggs into pan; cover and cook 2 minutes or until desired degree of doneness. Spoon 1 cup grits into each of 4 bowls; top each serving with about 3 tablespoons gravy, 1 tablespoon pancetta, and 1 egg. Sprinkle with pepper.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.