What a nice way to start the weekend. If you can't get hold of country ham, you can use "regular", but you'll miss the smoky flavor. A little fresh ground black pepper may help make up the difference.
Fresh Eggs With Grits and Ham
serves 4
print recipe
about 4 cups cooled cooked grits
Salt to taste, be careful if using country ham
2 eggs, lightly beaten
1/2 cup milk
3/4-1 cup chopped cooked country ham
2 tablespoons butter
1/4 cup shredded cheddar cheese
Preheat oven to 35o degrees F.
Prepare grits according to package direction, remove from heat and set aside to cool for about 3-5 minutes.
While grits are cooling, combine the salt, eggs, milk, ham, butter, and cheese in a medium bowl and mix well.
Stir the egg-ham mixture into the cooled grits, mix well, then turn into a well-buttered 1 1/2 quart well buttered casserole. Bake in the preheated oven for 30-35 minutes or until the top is lightly puffed. Allow to stand a few minutes before serving.
Saturday, April 16, 2011
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Sounds good. I love grits.
ReplyDeleteI didn't think there was anything "new" to do with ham, eggs and grits, but I have never heard of this. I can't wait to try it though.
ReplyDeleteI so appreciated your comment on my blog yesterdsay, Bev. Made me smile.
ReplyDeleteAnd I made Runzas yesterday with my new calzone press (a cheapie I bought online, but it works great!)
i know what i am making for breakfast next weekend. actually, i wish i had some of this right now! time to use that ham that has been in the fridge for so long!
ReplyDeleteI have never eaten grits, polenta (firm) yes but never grits. Something new to try.
ReplyDeleteMy ears perk up anytime I see the word Runzas. Is there any way to fill me in on what I missed on this topic?
ReplyDeleteI'm coming for breakfast!
ReplyDelete