Cheese Grits With Poached Eggs

• 2 cups milk
• 1 1/2 teaspoons table salt
• 1 cup stone-ground grits
• 1 1/2 cups (6 oz.) freshly shredded pepper Jack cheese
• 2 tablespoons butter
• 1/2 teaspoon white vinegar
• 6 large eggs
• Tortilla strips

1. Bring milk, salt, and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 to 25 minutes or until thickened. Remove from heat, and stir in cheese and butter. Cover and keep warm.
2. Pour water to depth of 2 inches into a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface of water. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired. Spoon grits into 6 bowls; top with Pico de Gallo, eggs, and tortilla strips.

milk, salt, stoneground grits, pepper, butter, white vinegar, eggs, tortilla strips

Taken from www.myrecipes.com/recipe/cheese-grits-poached-eggs (may not work)