Ham Steaks with Cheesy Grits and a Bell Pepper and Pepper Jelly Sauce

Total Time:
1 hr 25 min
Prep:
20 min
Cook:
1 hr 5 min

Yield:
2 to 4 servings
Level:
Intermediate

Directions
  • 4 cups water

  • 1 1/2 teaspoons salt, divided

  • 1 1/2 cups quick cooking or old-fashioned grits (not instant)

  • 2 cups milk

  • 1 cup heavy cream

  • 8 tablespoons butter

  • 1/2 teaspoon fresh cracked black pepper

  • 1 1/2 cups shredded white Cheddar

  • In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese into the grits, and keep covered and warm until ready to use.

  • Yield: 6 servings


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