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Parmesan Grits with Red Eye Gravy



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Parmesan Grits
3 cups water
1 cups milk
1 cups quick cooking yellow grits
1/2 teaspoon black pepper
1/2 cup freshly grated parmesan cheese
Red Eye Gravy
6 Tablespoons unsalted butter divided
Ham diced
1 1/2 cups shiitake mushrooms stemmed and sliced
1 cups green bell pepper finely chopped
1/2 cup onion minced
2 teaspoons fresh thyme minced
1 cups low salt chicken broth
1/2 cup tomatoes seeded and chopped
1 teaspoon hot pepper sauce
1/4 cup Madeira
2 teaspoons Corn starch


Parmesan Grits
In a heavy bottomed sauce pan, over medium high heat, bring first four ingredients to a boil, constantly whisking. Reduce heat, cover and simmer until grits are creamy, about 20 minutes, stirring occasionally.
Add cheese and whisk until melted.
Red Eye Gravy
Melt 2 tablespoons butter in large skillet over medium heat. Add ham and saute till brown, about 2 minutes. Add mushrooms, pepper onions and thyme, saute 3 minutes. Add broth, tomatoes and hot pepper sauce bring to a boil.
In a small mixing bowl combine Medeira and corn starch, add to the sauce. Stirring constantly, reduce heat until the sauce begins to thicken, about three minutes. Season with salt and pepper to taste.

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