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Grits with Pancetta, Fried Eggs, and Red-Eye Gravy

Hands-on time 22 mins
Total time 57 mins
Yield

Serves 4

Unlike oatmeal bowls, which are fast enough for busy weekday mornings, whole-grain grits take a little longer to cook and are better suited to weekends. If you’ve ever had instant grits and been disappointed, we understand. The flavor and texture are nowhere near the richness and, well, grit of whole-grain grits. They do take longer to cook, but they’re absolutely worth it. When adding grits to boiling liquid, add them gradually as you stir; don’t dump the whole amount in at once. This is the best way to prevent lumps. As the grits cook, stir frequently. The liquid will try to separate to the top, resulting in lumps. If you do end up with this separation, stir the mixture with a whisk to reincorporate.

Ingredients

  • 3 1/2 cups water
  • 1 cup 2% reduced-fat milk
  • 1/2 teaspoon kosher salt
  • 1 cup whole-grain grits (such as McEwen & Sons)
  • 2 ounces diced pancetta
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cup brewed black coffee
  • 1/2 cup lower-sodium tomato-vegetable juice
  • 4 large eggs
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 340
  • fat 12.2 g
  • satfat 4.4 g
  • monofat 2.2 g
  • polyfat 1.1 g
  • protein 15 g
  • carbohydrate 40 g
  • fiber 3 g
  • sugars 4 g
  • Est. Added Sugars 0 g
  • cholesterol 204 mg
  • iron 3 mg
  • sodium 569 mg
  • calcium 108 mg

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.

Cook'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.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;