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Fresh Eggs Baked with Grits and Ham

Source of Recipe

From "Dori Sanders' Country Cooking"


Recipe Introduction

"Here is a mouthwatering breakfast with all the ingredients in the same pot. It tastes best when made with country ham - slow-cured ham like the famous Smithfield hams from the Virginia county of the same name. Country hams are dry-cured, seasoned, smoked, and aged for months, and you can taste the care that goes into them. They can be ordered from any number of mail-order companies. If you can't get hold of country ham, you can use 'regular' ham in this dish. You'll miss the smoky flavor, but a little fresh-ground pepper may help make up the difference."

List of Ingredients

◦  About 4 cups cooled cooked grits
◦  Salt to taste
◦  2 eggs, lightly beaten
◦  ½ cup milk
◦  ¾ cup chopped cooked country ham
◦  2 Tbsp butter
â—¦ ¼ cup shredded Cheddar cheese


Recipe

Preheat the oven to 350° F.

If using regular grits: In a medium saucepan, bring 4 cups water and salt to a boil. Stir in the grits, lower the heat, and cook slowly, stirring frequently, for about 40 minutes or until the mixture is thick like porridge. If using instant grits, prepare according to the directions on the package. In either case, once the grits are cooked, remove them from the heat and allow to cool about 3 minutes.

While the grits are cooling, combine the salt, eggs, milk, ham, butter, and cheese in a medium bowl and mix well. Stir the egg-ham mixture into the cooled grits, mix well, then turn into a well-buttered 1½-quart casserole. Bake in the preheated oven for 30 to 35 minutes or until the top is lightly puffed. Allow to stand a few minutes before serving.


Serves 4