Smoked Gouda Grits & Fried Eggs with Poblano Pepper, Tomatoes & Scallions

Smoked Gouda Grits & Fried Eggs

with Poblano Pepper, Tomatoes & Scallions

35 MIN
2 Servings
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From the Test Kitchen

This vibrant dish highlights a blend of spices beloved in Cajun cuisine (like paprika, mustard, and cayenne) that lend heat, smoke, and beautiful color to fried eggs and the bed of smooth, cheesy grits served underneath.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Smoked Gouda Grits & Fried Eggs with Poblano Pepper, Tomatoes & Scallions
Title
  • 2 Pasture-Raised Eggs
  • ¾ cup Polenta
  • 2 oz Smoked Gouda Cheese
  • 1 oz Tomato Chipotle Flavored Butter
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1 Poblano Pepper
  • 4 oz Grape Tomatoes
  • ¼ cup Grated Parmesan Cheese
  • 2 Scallions
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Grate the gouda on the large side of a box grater. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

Make the grits
2 Make the grits

In a medium pot, combine 3 cups of water and a big pinch of salt; heat to boiling on high. Once boiling, add the polenta and half the spice blend; whisk to thoroughly combine. Reduce the heat to medium-low and cook, whisking frequently, 16 to 18 minutes, or until the water has been absorbed and the polenta is thickened (if the polenta thickens too quickly, add 1 tablespoon of water at a time to maintain a creamy consistency). Turn off the heat. Stir in the butter, grated gouda, and parmesan until combined melted. Taste, then season with salt and pepper if desired. If necessary, whisk to recombine before serving.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and halved tomatoes. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 4 to 5 minutes, or until browned and softened. Add the sliced white bottoms of the scallions and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Fry the eggs & serve your dish
4 Fry the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt, pepper, and a pinch of the remaining spice blend (you will have extra). Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the grits topped with the cooked vegetables and fried eggs. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Grate the gouda on the large side of a box grater. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

2 Make the grits

In a medium pot, combine 3 cups of water and a big pinch of salt; heat to boiling on high. Once boiling, add the polenta and half the spice blend; whisk to thoroughly combine. Reduce the heat to medium-low and cook, whisking frequently, 16 to 18 minutes, or until the water has been absorbed and the polenta is thickened (if the polenta thickens too quickly, add 1 tablespoon of water at a time to maintain a creamy consistency). Turn off the heat. Stir in the butter, grated gouda, and parmesan until combined melted. Taste, then season with salt and pepper if desired. If necessary, whisk to recombine before serving.

Make the grits
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and halved tomatoes. Cook, stirring frequently and pressing on the tomatoes with the back of a spoon, 4 to 5 minutes, or until browned and softened. Add the sliced white bottoms of the scallions and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Fry the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Season with salt, pepper, and a pinch of the remaining spice blend (you will have extra). Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the grits topped with the cooked vegetables and fried eggs. Garnish with the sliced green tops of the scallions. Enjoy!

Fry the eggs & serve your dish
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