Country Ham and Red-Eyed Gravy
Source of Recipe
recipecircus-susan puckett
List of Ingredients
1 (3-pound) country ham, store bought, sliced
2 tablespoons fat from the ham
1/2 cup coffee
2 tablespoons butter
1 beef bouillon cube (optional)
Grits, recipe follows
Heat a skillet over medium-high heat. Add the fat from the ham and render.
When the fat is rendered, add the ham steaks and pan-fry until golden
brown on both sides. Remove the ham from the pan and set aside on a plate
and keep warm. To the pan, add the coffee and water and stir with a wooden
spoon, scraping up any browned bits from the bottom of the pan. Add the
butter and the bouillon cube and stir to incorporate. Serve the gravy over
the ham steaks on grits.
Grits:
2 cups water
1 1/4 cups milk
1 teaspoon salt
1 cup quick cooking grits, not instant (suggested: Quaker)
1/2 cup butter
Recipe
In a small pot, bring water, milk, and salt to a boil. Slowly stir grits
into boiling mixture. Stir continuously and thoroughly until grits are
well mixed. Let the pot return to a boil, cover pot with a lid, lower the
temperature, and cook for approximately 30 minutes stirring occasionally.
Add more water if necessary.
Grits are done when they have the consistency of smooth cream of wheat.
Stir in half the butter and serve with remaining butter divided equally on
top of each portion, or serve with fruit or with a savory meal.
Yield: 4 servings
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