Combine the water, milk, butter, and salt and pepper in a small saucepan and bring to a simmer over medium-high heat.
Meanwhile, heat the oil in a medium frying pan over medium heat. Add the ham and cook, stirring occasionally, until browned all over, about 5 to 6 minutes. Remove pan from heat and set aside.
Whisk the grits into the simmering milk mixture and bring to a boil. Continue to boil without stirring for 1 minute. Cover with a tightfitting lid, remove the pan from the heat, and let sit until grits are tender, about 7 minutes.
Meanwhile, shred the cheese on the large holes of a box grater (you should have about ¾ cup). Thinly slice the white and light green parts of the scallion; set aside.
When the grits are ready, uncover and stir them to incorporate all of the liquid. Stir until the grits are smooth. Sprinkle with two-thirds of the cheese and stir until combined and melted. Taste and season with salt and pepper as needed.
Divide the grits between 2 bowls and sprinkle with the remaining third of the cheese. Top with the reserved ham and scallions and add a few dashes of hot sauce. Serve immediately.
When you think about grits, the first thing that may come to mind is Southern Cuisine, but did you know that this iconic food actually originated from Native Americans? Dating back at least to the 16th century, grits were made from dried corn that was ground into a coarse meal and then boiled. This was not a simple process. The kernels were dried on the cob, then removed and soaked in a solution of wood ash. This caused the kernels to swell and soften, then the kernels or “hominy” were hulled, dried, and then ground. The wood ash was important to the process, as it allowed the niacin to be carried over into the grits. Pellagra, the nutritional deficiency of niacin, has symptoms of mental confusion, scaly skin sores, and diarrhea, but the Natives were able to avoid this by carrying out the wood ash technique. This corn meal mush, called sofkee in various indigenous languages, was the foundation for many Native American meals. Today, grits are often served in various ways including as a savory breakfast dish with cheese and/or bacon or served with shrimp as an entrée.
Ingredients
Directions
Combine the water, milk, butter, and salt and pepper in a small saucepan and bring to a simmer over medium-high heat.
Meanwhile, heat the oil in a medium frying pan over medium heat. Add the ham and cook, stirring occasionally, until browned all over, about 5 to 6 minutes. Remove pan from heat and set aside.
Whisk the grits into the simmering milk mixture and bring to a boil. Continue to boil without stirring for 1 minute. Cover with a tightfitting lid, remove the pan from the heat, and let sit until grits are tender, about 7 minutes.
Meanwhile, shred the cheese on the large holes of a box grater (you should have about ¾ cup). Thinly slice the white and light green parts of the scallion; set aside.
When the grits are ready, uncover and stir them to incorporate all of the liquid. Stir until the grits are smooth. Sprinkle with two-thirds of the cheese and stir until combined and melted. Taste and season with salt and pepper as needed.
Divide the grits between 2 bowls and sprinkle with the remaining third of the cheese. Top with the reserved ham and scallions and add a few dashes of hot sauce. Serve immediately.