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La Belle Cuisine
Country
Ham with Red-eye Gravy
and Creamy Grits
Recipe Courtesy of Emeril Lagasse
Yield:
4 servings
4
1/2 cups milk
2
tablespoons butter
Salt
Freshly
ground white pepper
2
cups quick white grits
1
pound fresh ham steak, (not cooked) either
one large steak
or 2 (1/2 pound)
steaks
1
cup strong coffee
8
slices 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.
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