Jimmy Red grits with sorghum-cured egg yolks and bay oil [Audrey, Nashville, TN] from Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters (page 214) by Eater and Hillary Dixler Canavan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soft-boiled eggs for sorghum-cured egg yolks and sherry vinegar for Banyuls vinegar. Grits soak overnight. Egg yolks cure at least 5 hours.

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