Grits with Ham and Red-Eye Gravy

Bree, Baked Bree

A classic Southern breakfast that you may have never heard of, but should definitely try! Buttery and creamy grits are topped with sautéed ham and red eye gravy for a hearty breakfast that will help you get through all the food preparation later.
10 min Prep Time
40 min Cook Time
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Servings: 4 to 6 servings

Servings: 4 to 6 servings


  • For the Grits:

  • 3 1/4 cups water
  • 1 teaspoon salt
  • 1 cup stone ground grits
  • 1/2 cup butter
  • For the Ham and Red-Eye Gravy:

  • 3 tablespoons butter
  • 2 thick slices breakfast ham
  • 1/2 cup coffee
  • 1/4 cup water
  • salt and pepper


Step 1

In medium pot, bring water and salt to boil. Slowly stir grits into boiling water. Stir until well mixed. Bring to boil, cover with lid and reduce temperature to low. Cook for 30 minutes, stirring occasionally, adding additional water if needed. At end of cooking time, add half of butter to grits and stir to combine. Ladle into bowls and serve with an additional pat of butter.

Step 2

Heat skillet over medium-high heat. Add butter and ham. Pan fry until golden brown on both sides. Remove from pan and transfer to plate. Cover with foil to keep warm.

Step 3

Add coffee and water to pan with remaining ham drippings. Season with salt and pepper. Stir, scraping any browned bits from bottom of pan. Let cook down for 5 minutes.

Step 4

To serve, slice ham and serve over grits. Top with red-eye gravy.