Grits, Country Ham and Red-Eye Gravy

  • 3 cups water
  • 1 cup milk
  • 1 cup coarse, polenta
  • Salt and freshly ground black pepper
  • For the Poached Eggs
  • Salt
  • Vinegar
  • 4 to 6 eggs, 1 per serving
  • For the Red-Eye Gravy
  • 1 slice salted and smoked ham, per serving
  • 175ml 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 polenta, 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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