Country Ham with Red-Eye Gravy and Creamy Grits | Emeril Lagasse

Start your day off right with a classic Southern breakfast. Warm hearty creamy grits served with country ham and red-eye gravy is comfort food at its best! COUNTRY HAM WITH RED-EYE GRAVY AND CREAMY GRITS SERVES 4 4 1/2 cups whole milk, plus more if needed 2 tablespoons unsalted butter Coarse 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 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, adding more milk, if necessary. 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. Cut ham into pieces. Divide grits evenly between plates. Serve with ham and gr