Ham and Grits with Red Eye Gravy

[Photograph: Sydney Oland]

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

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Ham and Grits with Red Eye Gravy

About This 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


  • 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


  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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