Yield: 4 cups
2 cups of milk
2 cups water
1 cup grits
1/2 teaspoon salt
4 tablespoons butter
1/2 cup Parmesan cheese
Bring the milk and water to a boil. Slowly stir in the grits. Reduce heat and continue cooking, stirring frequently, for about 20 minutes, or until the grits are thick and tender. You may need to add more water or milk as they cook. Stir in salt, butter and cheese.
Skillet large enough to hold eggs with deep sides
1 teaspoon salt
Fill skillet to within 1 inch of the top with water, add the salt and heat on medium-high heat until it bubbles. Crack eggs, one at a time, into a small bowl and slide each egg into the water as you crack it. Do not try to cook more than eight eggs in the pan at a time. Reduce heat to medium-low and cook eggs just until the white is firm, but yolk is still soft, about 3 to 5 minutes. Remove with a slotted spoon, blot with paper towels and slide the egg onto buttered pan. You can make ahead and reheat in lightly boiling water or in a very low oven.
Marilyn Markel is culinary director of Southern Season’s cooking schools. She began her career as an instructor at the Central Market cooking school in Plano, Texas. In 2003 Markel moved to Chapel Hill, N.C., to develop Southern Season’s new cooking school. She served as a judge for the James Beard Cookbook Awards in 2013.