These instant grits cook in minutes and come seasoned with country ham, but need cream and butter to soften their gravy-packet edge. Poached eggs finish the plate, their yolks running into the grits with a second drizzle of ham gravy. Tonight's one-pan dinner is pure comfort.

Serves 2. 20 minutes, 15 at the stove.

About 440 calories a serving, 14 g protein, 3 g carbohydrate, 41 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 1/2 cups of water to a boil in a medium saucepan. Whisk in the contents of the grits packet, then the diced 2 ounces of ham, and cook at a low simmer for 5 minutes, stirring every minute or so, until thickened and no raw cornmeal taste remains.5 min
2. Stir in 2 tablespoons of butter and 1/2 cup of heavy cream off heat; fold together until the grits are smooth and creamy. Taste and add a pinch each of salt and pepper if needed; the packet is already salty from the gravy mix.
3. Divide the grits between two bowls. Fill a shallow pan with 2 inches of water, bring to a bare simmer, and add a pinch of salt. Crack each of the 2 eggs into the water at opposite sides of the pan and poach until the white sets and the yolk yields slightly to a spoon, about 4 minutes. While they cook, place a poached egg on each bowl of grits.4 min
4. Slide a warm plate under each bowl and serve at once. Any pan liquid left in the grits pitcher can be spooned over the eggs.

Note Swap the poached eggs for a fried egg in the same pan the grits simmered in, which saves a dish. Grits hold well in the pot for an hour, covered; reheat gently with a splash of water or cream. Serve with hot sauce and a simple green salad to cut the richness.