McEwen & Sons Grits with Poached Eggs and Country Ham |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 cups filtered or spring water |
1/2 tablespoon kosher salt |
1 cup uncooked stone-ground white grits |
1/2 cup grated grana padano or parmigiano-reggiano cheese |
2 tablespoons butter |
freshly ground black pepper to taste |
tabasco to taste |
2 cups button mushrooms, quartered |
1 tablespoon oil |
1 shallot, finely minced |
1/4 cup julienned country ham |
1/4 cup port wine |
1/2 cup chicken stock |
4 large fresh eggs, poached |
1 bunch frisée or watercress, cleaned and dried |
2 tablespoons sherry vinaigrette |
additional kosher salt and freshly ground black pepper |
Directions:
1. Combine water and 1/2 tablespoon kosher salt in a medium, heavy saucepan; bring to a boil. Whisk in grits, and lower heat to a simmer. Cook 20 minutes or until almost tender, stirring occasionally. Remove from heat, and add cheese, butter, pepper to taste (about 1/8 teaspoon), and Tabasco to taste (about 1/8 teaspoon), whisking to combine thoroughly. Cover and keep warm.
2. Sauté mushrooms in hot oil in a sauté; pan or large skillet over medium-high heat about 3 minutes. Add shallot and country ham, and cook 30 seconds. Add port wine and chicken stock, and cook until mixture is reduced by three-fourths.
3. Spoon grits onto serving plates, and top with poached eggs. Spoon ham and mushroom sauce evenly over the eggs. Toss frisée with vinaigrette, and season with salt and pepper; scatter frisée mixture along the edges of the grits, and serve.
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