McEwen & Sons Grits with Poached Eggs and Country Ham

Oxmoor House
McEwen & Sons Grits with Poached Eggs and Country HamRecipe
Oxmoor House
Makes 4 servings.


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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


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.

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.

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.

Created date

October 2009