recipes barefoot contessa

Grits, Country Ham & Red-Eye Gravy (Serves 4-6)

Copyright 2013, Seersucker by Robert Newtown, All Rights Reserved


Photo: James Merrell

For the grits:
3 cups water
1 cup milk
1 cup course, stone-ground grits
Salt and freshly ground black pepper

For the poached egg:
Salt
Vinegar
1 egg, per serving

1 slice salted and smoked Virginia ham, per serving

For the Red-Eye Gravy:
6 ounces cold day old coffee
Splash pork stock

Chopped chives

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.

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 egg into the center of the water. Simmer for about 2 minutes. Set aside.

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, poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.