Ramps On Grits

• 1 cup stone ground white grits
• 3 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup white cheddar cheese, grated
• 2 tablespoons olive oil
• 8 ramps
• 1/2 cup dry white wine
• 2 tablespoons unsalted butter
• 4 eggs
• salt and pepper, to taste

1. In a medium pot, bring the water and salt to a boil over high heat. Stir in the grits and pepper, reduce the heat to medium-low, and simmer for 30 minutes. Once the grits are cooked, stir in the cheese and distribute among 4 bowls.
2. Roughly chop the white parts of the ramps. Cut the leaves crosswise into 1/8" slivers and set aside.
3. In a large, heavy-bottom pan set over medium-high heat, heat the olive oil. Add the ramp whites, salt, and pepper. Cook until the ramps begin to brown, stirring often, about 3 minutes.
4. Stir in the ramp leaves and cook for about 30 seconds. Then add the white wine and immediately cover the pan with a tight-fitting lid. Remove from heat, and let sit for a couple minutes to steam the ramp leaves. Distribute among the 4 bowls.
5. Return the pan to medium-high heat. Once the pan is nice and hot, add the butter, then the eggs. Let the eggs fry for about 30 seconds-just long enough to season with salt and pepper-then cover the pan with a tight fitting lid and remove from heat. Let sit for 3-4 minutes. Distribute the eggs among the 4 bowls and serve.

stone ground white grits, water, salt, pepper, cheddar cheese, olive oil, ramps, white wine, unsalted butter, eggs, salt

Taken from food52.com/recipes/53393-ramps-on-grits (may not work)