This recipe appears in:Sunday Brunch: Ham and Grits with Red Eye Gravy
Ham and grits make an ideal morning-after brunch when you've spent too much time on a bar stool the night before.
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- 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
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.
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.
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.