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Fast Hammy Grits

Source of Recipe


CHOW



List of Ingredients



• 1 cup water
  
• ½ cup whole milk
  
• 1 Tbsp unsalted butter
  
• ½ tsp kosher salt, plus more as needed
  
• ¼ tsp freshly ground black pepper, plus more as needed
  
• 2 tsp vegetable oil
  
• ½ cup small dice, fully cooked ham (about 2 ounces)
  
• 1/3 cup white or yellow grits (not instant)
  
• 2 ounces sharp Cheddar cheese
  
• 1 medium scallion
  
• Hot sauce, such as Cholula or Tabasco
  






Instructions



1. Combine the water, milk, butter, and measured salt and pepper in a small saucepan with a tight-fitting lid. Bring to a simmer over medium-high heat. Meanwhile, heat the oil in a medium frying pan over medium heat until shimmering. Add the ham and cook, stirring occasionally, until browned all over, about 5 to 6 minutes. Remove the pan from the heat and set aside.
   
   
2. Whisk the grits into the simmering milk mixture and bring to a boil. Continue to boil, without stirring, for 1 minute. Cover; remove the pan from the heat, and let sit until the grits are tender, about 7 minutes.
   
   
3. Meanwhile, shred the cheese on the large holes of a box grater (you should have about ¾ cup). Thinly slice the white and light green parts of the scallion; set aside.
   
   
4. When the grits are ready, uncover and stir to incorporate all of the liquid until the grits are smooth. Sprinkle with two-thirds of the cheese and stir until combined and melted. Taste and season with salt and pepper as needed.
   
   
5. Divide the grits between two bowls and sprinkle with the remaining third of the cheese. Top with the reserved ham and scallions and add a few dashes of hot sauce. Serve immediately.
   
   Makes 2 servings.
   
   






Final Comments


When Hank Williams Jr. sang, “I don’t want no little ol’ Danish rolls. I must have ham and grits,” he was talking about the rib-sticking appeal of creamy grits and sautéed ham for breakfast. In our version we also throw in some cheddar cheese and a few dashes of hot sauce for a speedy yet filling meal.

Game plan: To simplify your prep time, shred the cheese and dice the ham the night before. If you have preshredded cheddar, you will need about 3/4 cup.

What to buy: You can find fully cooked or smoked ham steaks in the deli case of any well-stocked grocery store.