Parmesan-Black Pepper Grits:

4 cups milk

2 cloves garlic, sliced

1 bay leaf

1 tbsp, cracked black pepper

1 cup stone-ground grits

2 tbsp butter

1 cup Parmesan cheese, grated

Salt to taste

Crispy Shallots:

3/4 cup white wine vinegar

4 shallots, thinly sliced into rings

1/2 cup all-purpose flour

1/2 cup fine cornmeal

Salt and Pepper to taste

2 cups vegetable oil

Parmesan-Black Pepper Grits:

1. In a large pot over medium-high heat, bring milk, garlic, bay leaf and pepper to a slight simmer. Slowly whisk in grits until combined and reduce heat to low.
2. Cook, stirring occasionally until grits are cooked through. Add butter and parmesan and stir until cheese is melted. Adjust seasoning with salt.

Crispy Shallots:

1. In a heavy-bottomed pot, heat vegetable oil to 350°.
2. Combine vinegar and shallots and allow to sit for 15 minutes. Strain and reserve.
3. Combine flour and cornmeal and season with salt and pepper. Add strained shallots and toss to coat.
4. Fry shallots until golden brown and remove to a paper towel-lined plate.

To serve:

1. In a heavy sauté pan, sear ham steaks until browned and cooked through.
2. Place grits in bottom of bowl, place ham steak on top, and finish with eggs, crispy shallots and fresh basil.