I basically try to turn everything into a burrito. Give me any ingredient and I’ll show you how to wrap it in a tortilla and cover it in cheese. Breakfast foods are the easiest. Tell me what Mexican dish doesn’t taste amazing with an egg on it? So when I thought of making grits this weekend, my second thought was CHIMICHURRI. The best sauce ever–like if pesto and salsa had a baby. Just cilantro, shallots, and oil blended together to perfectly complement my cheese grits.
Is it true that it’s in your DNA that you like cilantro or don’t? I’m not sure I buy it because I thought cilantro smelled like stink bugs for a really long time. I was on the fence about it until I started cooking myself. Then I made up my mind cilantro wasn’t too bad. It was amazing!
Let’s make these cheese grits! Here’s how we do it. 20 minutes and you’re done. So simple. Start by making your chimichurri. In a food processor, add shallots, cilantro (stems and all), vinegar and jalapeno. Give it a few pulses until it’s coarse. Then run the food processor while you pour in the oil until it’s nice and runny.
Then boil 6 1/2 cups of water for grits. At the same time, boil a small pot of water for the eggs. Add your grits a little at a time to the 6 1/2 cups of water, stirring to reduce clumping. Very important. They will start to thicken quickly, but cook for about 5 minutes. If they get too thick, stir in a bit of extra water until they’re how you like them. Add the butter and cheese and stir. Spoon into your bowls before you prep the eggs. Drizzle with the chimicurri and stir lightly to swirl it in.
Now it’s time for the egg. Simmer your water just under boiling. Crack your eggs into the simmering water and cook for just 2 minutes for a runny egg. Then using a slotted spoon, remove them and place them over each bowl of grits. Top with pickled jalapenos and serve immediately.
Those runny eggs really make it special! See the full recipe below.
- 6½ cups water
- 2 cups dry white grits
- 1 tsp salt
- 3 tbsp butter
- 2 cups monterey jack cheese, shredded
- ¾ bunch of cilantro with stems
- 1 shallot, peeled, quartered
- 1 tbsp red wine vinegar
- 1 jalapeno, optional
- ½ cup olive oil
- pickled jalapenos for topping
- 4 large eggs
- Pour the water into a large pot and bring to a boil. While you wait, add the shallot, cilantro, vinegar, and jalapeno to a food processor. Pulse until coarse. Run the food processor and pour the oil into the vent as it runs. The mixture will be a coarse sauce. Set aside.
- Once the water is boiling, slowly pour in the grits, stirring to prevent clumps. Bring down to low and simmer for 5 minutes, stirring the entire time. If it's getting too thick, add a bit more water. Add the butter and stir in until it's melted. Add the cheese and stir. Salt to taste. Spoon into bowls and top generously with the chimichurri, stirring slightly to swirl in the sauce.
- Bring a small pot of water to a boil. Once boiling, bring down to simmer. Crack each egg into the simmering water and let them simmer gently for two minutes. Remove with a slotted spoon. Top each bowl with an egg and add pickled jalapenos for topping.