Serious Eats - seriouseats.com
Ham and Grits with Red Eye Gravy
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!
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 |
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
Procedures
-
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
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
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.
Comments