Pigs In A Poke

• 1 1/2 teaspoons butter
• 1 ounce andouille sausage, diced
• 3 cups 2% reduced-fat milk
• 1/2 teaspoon salt, divided
• 1 cup uncooked stone-ground grits
• 1/2 teaspoon black pepper, divided
• 1.5 ounces Gouda cheese, shredded (about 1/3 cup)
• 8 cups water
• 2 tablespoons white vinegar
• 4 large eggs
• 2 teaspoons chopped fresh parsley

1. Melt butter in a small saucepan over medium-high heat. Add sausage; saute 3 minutes, stirring occasionally. Stir in 3 cups milk and 1/4 teaspoon salt; bring to a boil. Add grits; reduce heat, and simmer for 20 minutes or until tender, stirring frequently. Remove from heat; stir in 1/4 teaspoon pepper and cheese.
2. Bring 8 cups water and vinegar to a simmer in a large saucepan. Crack each egg into a small bowl. Gently slide eggs into water; cook 3 minutes or until whites are just set. Remove eggs from water with a slotted spoon.
3. Divide grits evenly among 4 bowls. Top each serving with 1 poached egg; sprinkle eggs evenly with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.

butter, andouille sausage, milk, salt, stoneground grits, black pepper, gouda cheese, water, white vinegar, eggs, parsley

Taken from www.myrecipes.com/recipe/pigs-in-poke (may not work)