Ingredients
1 cup stone ground white grits
3 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup white cheddar cheese, grated
2 tablespoons olive oil
8 ramps
1/2 cup dry white wine
2 tablespoons unsalted butter
4 eggs
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In a medium pot, bring the water and salt to a boil over high heat. Stir in the grits and pepper, reduce the heat to medium-low, and simmer for 30 minutes. Once the grits are cooked, stir in the cheese and distribute among 4 bowls. Roughly chop the white parts of the ramps. Cut the leaves crosswise into 1/8" slivers and set aside. In a large, heavy-bottom pan set over medium-high heat, heat the olive oil. Add the ramp whites, salt, and pepper. Cook until the ramps begin to brown, stirring often, about 3 minutes. Stir in the ramp leaves and cook for about 30 seconds. Then add the white wine and immediately cover the pan with a tight-fitting lid. Remove from heat, and let sit for a couple minutes to steam the ramp leaves. Distribute among the 4 bowls. Return the pan to medium-high heat. Once the pan is nice and hot, add the butter, then the eggs. Let the eggs fry for about 30 seconds-just long enough to season with salt and pepper-then cover the pan with a tight fitting lid and remove from heat. Let sit for 3-4 minutes. Distribute the eggs among the 4 bowls and serve.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stone-ground Southern grits — shrimp and grits, breakfast, polenta-style
Record your recipes and experiments — organized cooking journal
Coarse-ground corn — creamy polenta, grilled polenta cakes
The definitive food science reference — covers every culinary technique