*PSST.

SHH! I was never here.

But I really, really, really hope to be back soon.



Cheddar Grits with Black Beans, Lentils, Sausage, and a Poached Egg
2 tablespoons olive oil
1 medium onion, diced
1 large jalapeño chile, diced
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ teaspoon dried crushed red pepper
2 garlic cloves, minced
1 packet taco seasoning mix
3 cups low-sodium beef broth
1 (14.5-ounce) can crushed tomatoes
2 (15-ounce) cans black beans, drained and rinsed
1 cup dried brown lentils, rinsed
10 ounces hot smoked sausage, cut into bite-size pieces
Instant grits
6 to 8 ounces freshly grated Cheddar cheese
White wine vinegar
4 large eggs
Garnish: Chopped green onion

1. Heat olive oil over medium-high heat in a stockpot; add onion, jalapeño, and red pepper. Season with salt and pepper, and sauté 5 minutes or until onions become translucent. Stir in garlic and taco seasoning mix, and cook 2 more minutes.

2. Add beef broth, tomatoes, beans, and lentils; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lentils are tender.

3. Sauté sausage in a dry pan until browned. Stir into cooked lentils. Cover pot, and keep warm over low heat.

4. Prepare 4 servings instant grits according to package directions. Stir in cheese. Cover pot, and keep warm over low heat.

5. In a small saucepan, bring water to a gentle boil. Add a splash of vinegar. Crack 1 egg into a small bowl. Stir boiling water vigorously with a spoon to create a small well in the center, and carefully add egg to center of pan. Cook 1 to 2 minutes or until whites are set but yolks are still very runny. Remove from pot with a slotted spoon. Repeat with remaining 3 eggs.

6. Divide grits among 4 serving bowls; top with lentil-sausage mixture and poached eggs. (There will be lots of lentils left over.) Garnish, if desired. Makes 4 servings.