Stone ground grits, 2 Eggs, Italian Pork, Mushrooms, Pecorino.
The Story
This isn't your grandmother's grits - unless your grandmother happened to be Italian. We take creamy stone-ground grits and crown them with silky eggs, crispy guanciale, and earthy mushrooms, all brought together with a generous shower of aged Pecorino Romano.
Make it at Home
Italian-Inspired Grits Bowl with Guanciale and Eggs
Transform humble grits into a sophisticated brunch centerpiece with this Italian-American fusion. The rendered guanciale adds incredible depth while the Pecorino creates a creamy, salty finish that elevates every bite.
Ingredients
1 cup stone-ground grits
4 cups whole milk
2 cups water
4 large eggs
4 oz guanciale, diced
8 oz mixed mushrooms, sliced
1 cup Pecorino Romano, grated
3 tbsp butter
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh chives, chopped
Instructions
1
In a heavy-bottomed saucepan, bring milk, water, and salt to a gentle simmer. Slowly whisk in grits, reduce heat to low, and cook for 45-60 minutes, stirring frequently, until creamy and tender.
2
In a large skillet over medium heat, render the diced guanciale until golden and crispy, about 8-10 minutes. Remove guanciale with slotted spoon, reserving the rendered fat in pan.
3
Add sliced mushrooms to the same skillet with guanciale fat. Cook over medium-high heat until golden brown and caramelized, about 6-8 minutes. Season with salt and pepper.
4
In a separate non-stick pan, fry eggs sunny-side up in a little butter until whites are set but yolks remain runny, about 3-4 minutes.
5
Finish grits by stirring in butter and half the Pecorino Romano. Taste and adjust seasoning with salt and pepper.
6
Divide creamy grits between two bowls. Top each with sautéed mushrooms, crispy guanciale, and two fried eggs. Garnish with remaining Pecorino Romano and fresh chives.
