This method, of course, leaves you with an egg white each time, but that’s okay. Egg whites may not taste like much, but they make lovely cocktails, particularly sours, which pair quite well ...

Remove grits from refrigerator and let sit out for 10 minutes. With the back of a spoon, make four wells in the surface of the grits, about a 1/2-inch deep. Crack an egg into each well.