Country Ham Gouda Grits W Tomato Gravy Recipes

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COUNTRY HAM WITH STONE-GROUND GRITS AND REDEYE GRAVY



Country Ham with Stone-Ground Grits and Redeye Gravy image

Provided by Virginia Willis

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

1 cup stone-ground grits
Coarse kosher salt and freshly ground black pepper
Four 2-ounce slices country ham
1/4 cup brewed strong coffee
Pats of butter, for serving

Steps:

  • In a large heavy-bottomed saucepan, bring 4 cups of water to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon kosher salt. Decrease the heat to low and simmer until creamy and thick, stirring often, 45 to 60 minutes.
  • Heat a large cast-iron skillet over medium-high heat. Add the country ham and cook until crisped and golden brown on each side, about 5 minutes. Remove the ham and keep warm. Add the coffee and 1 cup water to the skillet, scraping up any brown bits with a wooden spoon. Simmer until the "gravy" has reduced to about 1/2 cup, 3 to 5 minutes.
  • Spoon the hot grits into warmed bowls. Top each with a pat of butter and black pepper to taste. Top with the ham and ladle over the gravy. Serve immediately.

ROASTED TOMATO GRITS WITH COUNTRY HAM AND CRACKLINGS



Roasted Tomato Grits with Country Ham and Cracklings image

This is my go-to grits dish, the first one I think to make and the one to which I keep returning over the years. I love how the roasted tomatoes, flavored by the country ham, form a rich, saucy sort of gravy for the creamy cheese grits. Cracklings add big flavor. If they aren't available, substitute crispy pieces of thick-cut bacon.

Yield serves 4 to 6

Number Of Ingredients 14

8 plum tomatoes, cored and halved lengthwise
3 tablespoons olive oil
2 tablespoons fresh rosemary or thyme
1 tablespoon balsamic vinegar
2 teaspoons sea salt, plus more to taste
Freshly ground black pepper
1/2 cup crumbled cracklings (see Know-how, page 172) or crispy bacon
3 cups water
1 cup stone-ground yellow grits
1 cup milk
6 thin slices country ham (about 9 ounces)
1 cup (4 ounces) grated sharp Cheddar cheese
1/2 cup (1 1/2 ounces) freshly grated Parmesan cheese
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 400°F.
  • Combine the tomatoes, olive oil, rosemary, and vinegar on a rimmed baking sheet. Season with salt and pepper to taste and toss to coat the tomatoes evenly. Spread the tomatoes in a single layer, cut side down, and roast for about 30 minutes, until they begin to shrivel and soften and the undersides have caramelized. Remove the tomatoes, turn off the oven, and place the cracklings in the oven to warm.
  • While the tomatoes are cooking, bring the water to a boil in a large saucepan. Add the 2 teaspoons salt and slowly add the grits in a steady stream, whisking constantly. Reduce the heat to low and cook and stir for 15 to 20 minutes, until the mixture begins to thicken. Add the milk and continue to cook and stir for 5 minutes more, until the grains are tender and the mixture is thick.
  • While the grits are cooking, sauté the ham slices in a cast-iron skillet or grill pan until warmed through and slightly brown around the edges, about 4 minutes per side. Remove from the skillet and cover loosely to keep warm.
  • When the grits are ready, remove from the heat and stir in the Cheddar cheese, Parmesan cheese, and butter. Taste for seasoning and stir in additional salt and pepper, if desired.
  • Serve warm topped with the roasted tomatoes and their juices, a few slices of the ham, and a sprinkling of the cracklings and parsley.

GRITS, COUNTRY HAM AND RED-EYE GRAVY



Grits, Country Ham and Red-Eye Gravy image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups water
1 cup milk
1 cup course, stone-ground grits
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Salt
Vinegar
4 to 6 eggs, 1 per serving
1 slice salted and smoked Virginia ham, per serving
6 ounces cold day old coffee
Splash pork stock
Chopped chives

Steps:

  • 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.
  • For the poached eggs, 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 eggs into the center of the water. Simmer for about 2 minutes. Set aside.
  • For the gravy, 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, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.

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