Ingredients

INGREDIENTS

1 tablespoon clarified butter or olive oil

1/2 cup country ham (small diced)

1/2 cup Vidalia onion (minced)

1 cup stone-ground grits (Logan Turnpike Grits)

3 cups chicken stock

1 1/2 cups heavy cream

1/2 teaspoon black pepper

1 tablespoon butter

4 each brown eggs

Preparation

DIRECTIONS In a heavy-bottom pot add the butter and sauté the ham and onion for three to four minutes. Add grits and chicken stock, bring to a boil, and slow to a simmer for approximately 45 minutes, stirring every 1 minute to avoid sticking and scorching. Add cream and black pepper.

In a Teflon pan melt butter and cook eggs sunny-side-up. Place ham grits in a bowl and top with an egg. Add hot sauce if you’re inclined