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Country Ham With Red−Eyed Gravy And Creamy
Grits
4
2
1/2 Cup Milk
Tablespoon Butter
Salt
Freshly ground white pepper
2
1
1
8
Cup Quick white grits
Pound Fresh ham steak; (not cooked) either one large steak or 2 (1/2 pound) steaks
Cup Strong coffee
Slice White bread; toasted and brushed with butter
In a saucepan, over medium heat, add the milk and butter. Season with salt
and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly
for 6 minutes or until tender.
Set aside and keep warm. Heat a skillet over medium heat. When the pan is
hot, add the ham and sear for 4 to 5 minutes on each side. Remove the ham
from the pan and set aside. Stir in the coffee. Bring the liquid to a simmer
and cook for 2 minutes. Remove from the heat. To serve, cut the ham into
four portions. Spoon the grits in the center of each plate. Lay each piece
of the ham next to the grits. Spoon the gravy over the ham. Serve with
toast.
Yield: 4 servings
Country Ham With Red−Eyed Gravy And Creamy Grits
161
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