Country Ham With Red-eye Gravy And Grits
From twill10 8 years agoIngredients
- Country Ham with Red-Eye Gravy and Grits shopping list
- thx to:http://www.saveur.com shopping list
- serves 2 shopping list
- Ingredients shopping list
- 1⁄2 cup stone-ground grits, such as Anson Mills Carolina Quick Grits shopping list
- Kosher salt, to taste shopping list
- 1 tsp. canola oil shopping list
- 2 (2-oz) slices country ham shopping list
- 2 tbsp. brewed coffee shopping list
- 1⁄8 tsp. sugar shopping list
- 1 tbsp. unsalted butter, halved shopping list
- Freshly ground black pepper, to taste shopping list
How to make it
- Instructions
- 1 In a 2-quart saucepan, bring grits and 2 cups water to a boil over high heat. Reduce heat to medium-low and simmer. Cook, stirring constantly with a wooden spoon, until grits are soft and have the consistency of porridge, about 30 minutes. Add kosher salt to taste; cover and keep warm.
- 2 Grease a 10" cast-iron or nonstick skillet with 1 tsp. oil and heat over medium-high heat. Add country ham and cook, inverting once, until crisped and golden brown on each side, about 5 minutes. With tongs, transfer the ham to 2 warm plates. Add coffee, 1⁄2 cup water, and sugar to the skillet, scraping up any brown bits with a wooden spoon. Simmer gravy until it has reduced to 1⁄4 cup, 2-3 minutes. (The gravy will be thin and have the color of brackish water.) Ladle gravy over ham. Spoon hot grits into 2 small bowls and top each with a pat of butter and black pepper to taste. Serve hot alongside ham and gravy.
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