Speckled Grits in the Style of Polenta with Black Truffles

Humble grits prepared with patience and served piping hot are the perfect backdrop for truffles’ earthy funk. I recommend using quality grits for this dish. Geechie Boy Mill grits are what we use at the restaurant. Anson Mills is also a solid option. Both are available online.

By / Photography By Max Kelly | March 20, 2017


The night before, soak grits in water.

Three hours before serving, start the grits. Skim any grits that have risen to the top. Pour grits and water into a thick-bottomed pot. On high, bring to a light simmer, stirring frequently with a whisk. When grits come to a full simmer, give them 1 last whisking, remove from the heat and place a lid over your pot. Set aside for 10 minutes.

Remove lid and place on a low heat. Add bay leaves and sprinkle with salt. Let grits bubble and burble, stirring occasionally. After about 2 hours, the grits should be tender and creamy.

Into another pot of water, add a splash of vinegar and a pinch of salt. Bring to a simmer. One at a time, carefully crack and slide the eggs into the simmering water. They should take about 2½ minutes to poach.

Melt 2 tablespoons of butter in a fresh pot. Add chopped black truffles then add the grits, the remaining butter, a squeeze of lemon juice, and salt and black pepper to taste. Fold in the Parmigiano-Reggiano and whisk to a silken texture.

Ladle evenly into 4 bowls. With a slotted spoon gently place an egg in the middle of the grits then shave the remainder of the black truffle as you like, blanketing the egg. Sprinkle with chives and serve.

Serves 4

For good-quality grits, the chef recommends Anson Mills or Geechie Boy Mill grits.


  • 1 cup yellow grits
  • 1 cup white grits
  • 10 cups water
  • 2 bay leaves
  • A healthy sprinkling of salt
  • 1½ cups Parmigiano-Reggiano
  • 1 small black truffle, ½ finely chopped, ½ reserved
  • 4–6 tablespoons butter
  • chives, chopped
  • freshly squeezed lemon juice to taste
  • 4–6 farm eggs
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