I stumbled across this little bowl of heaven in a deli where I used to live. I would crave this breakfast on a Saturday morning. I recreated it and think I may have even perfected it.
I sometimes use quail eggs but chicken eggs work well too. Disclosure, the grits expand in your stomach as you digest them, so as you are enjoying all the flavor take care not overeat or you will be weighed down for the day. Lessons learned and passed along so you don’t have to learn the hard way.
Add the onions, cook on low to sweat out their flavor.
When the onions are translucent, add the ground turkey sausage and turn up to medium-high heat.
Add the spices to the mixture while cooking. If you need to, add more oil so the meat does not stick.
Heat the chicken stock to a boil.
Lower the heat to medium- low
Slowly add in the grits (must be added slowly or they will bubble up on you).
Stir constantly for the next few minutes and then cover.
Stir every few minutes and put the cover back on.
When the grits appear creamy to look at, taste them for the proper consistency. They should be gritty but not hard. (For the Northerners reading this recipe, think Cream of Wheat texture).
Do not let them stick to the bottom of the pan. If you need to add more stock, do so or you can also add a little bit of water. (If you have to add a lot of water you will want to add in a chicken stock packet or a bouillon cube to keep the flavor).
Heat some water on high for the poached eggs.
Add the vinegar to the water ( this help keep the whites attached to the yolks).
Crack open and drop the eggs delicately into the water.
Turn down the heat to medium and cook for 3-4 minutes.
While the egg is cooking, plate the grits into the individual bowls.