McEwen & Sons Grits with Poached Eggs and Country Ham

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  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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