Recipe courtesy of Martha Stewart
15 min
5 min
2 servings


Creamy Calcium Grits:


Fill a wide saucepan with 3 inches of water. Bring to a boil over high heat. Reduce to a simmer. Break an egg into a small, shallow bowl or cup. Lower the bowl with the egg just to the edge of the simmering water. Quickly empty egg into the bubbling water. Use a spoon, if necessary, to keep egg white together. Repeat with second egg. Simmer until yoke is just set, about 4 minutes.

Using a slotted spoon, remove eggs. Drain on a paper towel or the heel of a loaf of bread.

Divide grits evenly between 2 bowls. Place an egg in each bowl, over grits. Season with salt and pepper, and serve immediately.

Creamy Calcium Grits:

In a medium saucepan over medium heat, bring milk to a boil. Sprinkle in grits, whisking constantly. Reduce to simmer, stir, and cover. Cook until thick, about 5 minutes.

Stir in cottage cheese. Season with salt and pepper. Serve hot.

Yield: 2 servings


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