I didn’t need to live in the South for 31 years to develop a liking for grits. I was won over the first time I had them, and I am not much of a porridge eater. When eating out I will often order grits to go with my breakfast. Grits served in restaurants are almost always white. When it comes to corn I will go for yellow over white when convenient since yellow corn has carotenoids, including beta carotene (a precursor of vitamin A), whereas white corn does not.*
*I do not obsess over the nutritional content of foods. Food is to enjoy as well as to sustain life. More on that in another post.
After simmering the grits in a small pot until done I transferred them into individual casserole dishes then cracked eggs into indentations in the grits.
The lidded baking dishes were then steamed (one at a time) until the eggs were done.
We very much enjoyed our breakfast of yellow grits and eggs.