Ingredients for Prawns & Grits

• 150g yellow grits (not instant)

• 150g grated sharp white cheddar

• 1 tablespoon unsalted butter

• 1 jalapeño, seeded, diced

• 60ml double cream

• Koshersalt

• nymalen svartpeppar

• 120ml 1/3" cubes tasso, andouille sausage, or bacon

• 1 tablespoon vegetable oil (optional)

• 3 garlic cloves, sliced

• 2 tablespoons (1/4 stick) butter, divided

• 16 large prawns (about 450g ), peeled, deveined

• 60ml (or more) beer

• 60ml low-salt chicken stock

• 4 stora ägg

• 1 tablespoon chopped fresh tarragon

Bring 725ml water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 60ml fuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.

Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add prawns. When garlic begins to brown, add beer and chicken stock. Simmer until prawns is cooked through, about 2 minutes. Remove skillet from heat; set aside.

Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoom butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.

Divide grits among bowls, forming a well in centre. Spoon prawns mixture into centre of grits. Top with egg. Sprinkle tarragon over.

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