Ham and Grits With Red Eye Gravy Recipe

Sunday Brunch

How to make the best meal of the week even better.

Sydney Oland
Ham and Grits With Red Eye Gravy Recipe
*
  • Yield:Serves 4
  • Active time:20 minutes
  • Total time:20 minutes
This recipe appears in:
Sunday Brunch: Ham and Grits with Red Eye Gravy

[Photograph: Sydney Oland]

Ham and grits make an ideal morning-after brunch when you've spent too much time on a bar stool the night before.

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 3 cups homemade or store-bought low sodium chicken broth
  • 3/4 cups quick grits
  • Kosher salt and freshly ground black pepper
  • 1/4 cup vegetable oil
  • 1 tablespoon butter
  • 4 ham steaks (about 1 1/2 pounds total), cut into 1/2 inch cubes
  • 1 cup coffee
  • 1/4 cup sliced scallions

Directions

  1. 1.

    Bring stock or water to a simmer, add grits and a dash of salt and pepper. Bring to a simmer then turn heat down to low and cook until grits are soft and creamy, about 5 minutes.

  2. 2.

    Heat oil and butter in a large non stick skillet over medium high heat until melted. Add cubed ham. Cook, stirring and tossing occasionally, until ham cubes are brown and crisp on all sides, about 8 minutes. Transfer ham to a paper towel-lined plate. Return skillet to heat. Add coffee and scrape browned bits from bottom of skillet with spatula. Continue to cook until gravy has reduce by about 1/3.

  3. 3.

    Divide grits between 4 plates then divide ham over top of grits. Pour gravy over ham and grits, top with sliced scallions, and serve immediately.

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