Grits With a Savoury Backbone
Cooking grits in water gives you breakfast. Cooking them in a good beef bone broth gives you something else entirely — glossy, deeply savoury and rich with collagen, needing little more than salt and a soft egg on top. The method is simple but unforgiving of impatience: keep the heat low, stir often, and let them take the full twenty minutes.
Ingredients
Serves 4 | Cost: $6.25 per serving | Total: $25.00 | Ready in 20 min
- 200 g (1 cup) stone-ground grits or polenta
- 1 litre (4 cups) beef bone broth
- 2 tablespoons butter or beef tallow
- 4 large eggs
- 1 tablespoon white vinegar
- 3 spring onions, green tops only, thinly sliced
- ½ teaspoon black pepper
- Sea salt, to taste
Instructions
- Bring the broth up. Pour the bone broth into a heavy saucepan and bring to a gentle simmer over medium heat. Season lightly with salt, keeping in mind that the broth will reduce and concentrate as the grits cook.
- Rain in the grits. Add the grits in a slow, steady stream while whisking continuously. Keep whisking for the first full minute to prevent any lumps from forming at the bottom of the pan.
- Cook low and slow. Reduce the heat to low and cook for 18–20 minutes, stirring every couple of minutes and scraping the base of the pan. The grits are ready when they are thick, creamy and no longer gritty on the tongue.
- Poach the eggs. While the grits finish, bring a wide pan of water to a bare simmer with the vinegar. Slide in the eggs one at a time and poach for 3 minutes, then lift out with a slotted spoon.
- Finish and serve. Beat the butter into the grits until glossy and adjust the salt. Spoon into warm bowls, top each with a poached egg, and finish with spring onion greens and black pepper.
Nutritional & Dietary Notes
Gluten-Free
Every ingredient in this recipe is naturally free from wheat, barley and rye. If you are cooking for someone with coeliac disease, double-check any stock, sauce or spice blend you buy in, as gluten-containing thickeners and malt derivatives are common hidden additions in commercial products.
FODMAP-Friendly
Portions and ingredients have been chosen with the low-FODMAP diet in mind. Onion and garlic bulbs are avoided in favour of green spring onion tops and infused oils, which deliver the same aromatic depth without the fructans. Always check the label on any bought-in broth or stock for added onion or garlic powder.
Featured HOTRO.ca Product
This recipe is built around Beef Bone Broth from HOTRO.ca. We source premium BC-raised and ethically farmed meats and slow-simmered bone broth, so the quality of the core ingredient does most of the work for you. Substituting a lesser product will change the result more than any other single change you could make to this recipe.
Slow-stirred stone-ground grits cooked entirely in beef bone broth and topped with a soft egg.