Ham and eggs and grits

Sometimes we just have to fix comfort food -- days when:

• the dogs won't quit barking,
• the children won't stop fussing,
• the refrigerator's leaking,
• the phone's ringing
• unexpected guests stop by
  

Nothing but nothing beats ham and grits with water gravy, and a side of scrambled eggs for restoring harmony to the universe.

We tested out this menu last night with good effect:

Serves 4

Grits:

• Boil 3 cups water in a saucepan for grits.
• Add 3/4 cups grits to boiling water, stirring constantly.
• Let grits cook for a few minutes, until thickened. Stir occasionally so they don't burn.
  

Ham and water gravy:

While grits are cooking:

• Heat skillet.
• Place four fully-cooked, prepackaged ham steaks in hot skillet and cook for 3 minutes on each side. (It will blacken the steaks slightly.)
• Add 2 cups water to skillet with ham steaks and simmer. This makes the water gravy.
  

Returning to the grits:

• When the grits are thickened enough, add several slices cheddar cheese.
• Stir melting cheese into grits.
• Move saucepan with cheese grits to cool burner and cover.

Scrambled eggs and sausage:

• Get out another saucepan.
• Cover bottom of saucepan with sunflower oil (or your favorite vegetable oil).
• Break 4 eggs into skillet.
  
• Stir eggs in skillet with wooden spatula, scrambling them.
• Throw in a handful of sliced, fully cooked, little Smokeys sausage.
• Stir until sausage slices are heated through and eggs are cooked.

Serve:
Serve ham steaks on plates with cheese grits. Cover both with water gravy.

Pile scrambled eggs and sausage on the side.


Enjoy!

***

Review:

5 forks for pleasing the appetite and restoring good humor