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Fast Hammy Grits

Easter New Year's Eve Christmas Southern Breakfast Hangover Cure Gluten Free Hot Sauce Milk Dairy Ham Scallions Brunch Winter Comfort Food Grits Easy

Summary

When Hank Williams Jr. sang, “I don’t want no little ol’ Danish rolls. I must have ham and grits,” he was talking about the rib-sticking appeal of creamy grits and sautéed ham for breakfast. In our version we also throw in some cheddar cheese and a few dashes of hot sauce for a speedy yet filling meal.

Game plan: To simplify your prep time, shred the cheese and dice the ham the night before. If you have preshredded cheddar, you will need about 3/4 cup.

What to buy: You can find fully cooked or smoked ham steaks in the deli case of any well-stocked grocery store.

This recipe was featured as part of our Easy Hot Breakfasts in 15 Minutes.

by Lisa Lavery

Ingredients

  • 1 cup water
  • 1/2 cup whole milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 2 teaspoons vegetable oil
  • 1/2 cup small-dice, fully cooked ham (about 2 ounces)
  • 1/3 cup white or yellow grits (not instant)
  • 2 ounces sharp cheddar cheese
  • 1 medium scallion
  • Hot sauce, such as Cholula or Tabasco
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Instructions

  1. 1Combine the water, milk, butter, and measured salt and pepper in a small saucepan and bring to a simmer over medium-high heat.
  2. 2Meanwhile, heat the oil in a medium frying pan over medium heat until shimmering. Add the ham and cook, stirring occasionally, until browned all over, about 5 to 6 minutes. Remove the pan from the heat and set it aside.
  3. 3Whisk the grits into the simmering milk mixture and bring to a boil. Continue to boil without stirring for 1 minute. Cover with a tightfitting lid, remove the pan from the heat, and let sit until the grits are tender, about 7 minutes.
  4. 4Meanwhile, shred the cheese on the large holes of a box grater (you should have about 3/4 cup). Thinly slice the white and light green parts of the scallion; set aside.
  5. 5When the grits are ready, uncover and stir them to incorporate all of the liquid; stir until the grits are smooth. Sprinkle with two-thirds of the cheese and stir until combined and melted. Taste and season with salt and pepper as needed.
  6. 6Divide the grits between 2 bowls and sprinkle with the remaining third of the cheese. Top with the reserved ham and scallions and add a few dashes of hot sauce. Serve immediately.

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