Best Red Eye Gravy And Grits Recipes

Grits, Country Ham and Red-Eye Gravy image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

3 cups water
1 cup milk
1 cup course, stone-ground grits
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Salt
Vinegar
4 to 6 eggs, 1 per serving
1 slice salted and smoked Virginia ham, per serving
6 ounces cold day old coffee
Splash pork stock
Chopped chives

Steps:

For the grits, bring the water and milk to a boil in a pan, whisk in the grits, 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.

Jack Fry's Shrimp and Grits With Red-Eye Gravy image

Provided by SkinnyMinnie

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 20

1 cup uncooked grits
4 cups milk
1 cup whipping cream
1 cup parmesan cheese, grated
salt and pepper, to taste
2 tablespoons butter
3 ounces country ham, minced
1/2 cup shiitake mushroom, sliced
1/2 cup onion, minced
3/4 cup green pepper, minced
1 tablespoon fresh thyme, minced
1/4 cup madeira wine
1/2 cup strong freshly brewed coffee
1/2 cup tomatoes, peeled, seeded and chopped
1 teaspoon Tabasco sauce
1 teaspoon cornstarch
1 cup chicken broth
3 tablespoons butter
1 1/2 lbs shrimp
asiago cheese, for garnish

Steps:

To make grits: In a 3-quart saucepan combine the grits, milk and whipping cream.
Over medium heat, bring to a low boil.
Reduce heat to low and simmer stirring frequently, until grits are creamy - about 10 minute.
Whisk in the Parmesan cheese and salt and pepper to taste.
To make the gravy: In a large skillet over high heat, melt the butter.
Add the ham and brown.
Add the shitakes, onions, green peppers and fresh thyme.
Saute until the onions become translucent.
Add the wine, coffee, tomatoes, and hot sauce.
Bring to a slight boil.
Combine the cornstarch and chicken broth mixing until cornstarch is dissolved and no lumps.
Stir the cornstarch mixture into the gravy.
Reduce heat, and cook another couple of minute.
To prepare shrimp: In a large skillet over high heat, melt 2-3 Tbs of butter.
Add the shrimp and cook until shrimp are just pink.
Add the red-eye gravy.
Finish the sauce with the remaining 1 Tbs of butter stirred inches.
To serve: Divide the warm grits among 6 plates, and top each with a portion of shrimp and gravy.
Garnish with freshly grated Asiago cheese and chopped parsley.

Nutrition Facts : Calories 692.4, Fat 40.3, SaturatedFat 23.1, Cholesterol 364.2, Sodium 1821.5, Carbohydrate 35.3, Fiber 2, Sugar 1.9, Protein 44.4

Red-Eye Gravy and Grits image

Provided by Martha Stewart

Number Of Ingredients 4

Steps:

Cut the fat from edges of ham slices. Add fat to a medium cast-iron skillet. Cook over medium heat until fat renders.
Score edges of ham slices. Add ham to skillet, and cook for 3 to 4 minutes on each side. When cooked, remove ham from skillet; set aside. Add water, stirring to deglaze. Cook until mixture comes to a boil and thickens slightly, about 5 minutes. Serve ham and gravy with grits and buttermilk biscuits.