Ham and grits make an ideal morning after brunch when you've spent too much time on a bar stool the night before. This version of the classic takes ham steaks and dices them into cubes in order to maximize flavorful crisp edges on even the leanest grocery store ham steaks.
On a morning when you're feeling fragile I find that brunch is better delivered ASAP, hence the quick cooking grits in this recipe. But if you're a purist, and not feeling as bad as you'd thought, feel free to take the time and make the classic version.
Either way, have this brunch with some strong coffee and you'll be back in shape in no time.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 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.