Recipe courtesy of Robert Newton
Grits, Country Ham and Red-Eye Gravy
- Level: Easy
- Yield: 4 to 6 servings
- Total: 1 hr 15 min
- Active: 15 min
Ingredients
For the grits:
3 cups water
1 cup milk
1 cup course, stone-ground grits
Salt and freshly ground black pepper
Salt and freshly ground black pepper
For the poached eggs:
Salt
Vinegar
4 to 6 eggs, 1 per serving
For the red-eye gravy:
1 slice salted and smoked Virginia ham, per serving
6 ounces cold day old coffee
Splash pork stock
Chopped chives
Directions
- For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
- For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
- For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
- To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.