Yield: 6 servings.
4 cups water
1 cup whole milk
1 teaspoon kosher salt, plus more to taste
2 cups uncooked stone-ground grits
3 tablespoons unsalted butter
2 to 3 large slices country ham
1 cup hot water
For the grits: In a large stockpot, combine water, milk, and salt, and bring to a rolling boil on medium-high heat. Gradually whisk in grits; return to a boil. Continue stirring and reduce heat to medium-low. Simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes.
Remove pot from heat and stir in butter. Salt to taste. Cover and keep warm until ready to serve.
For the ham: Heat a cast-iron skillet on medium-high heat. Once skillet is hot, add ham and cook for 2 to 3 minutes per side. This may need to be done in batches. When ham is slightly browned on each side, remove from skillet and set aside.
Chop cooked ham into small pieces and mix into grits or add as a topping.
Using the same skillet, add 1 cup of hot water to skillet and stir up any ham bits from the pan. Spoon over grits when ready to serve.
print it
A cake first made in Depression-era kitchens using household staples now helps us savor the season, no green thumb necessary.
From woodsmoke to salt air, certain scents carry memory, tradition, and comfort across North Carolina.
Visit a renowned writer’s home, catch a show, and wander Little Rainbow Row with our springtime guide to Flat Rock.
Across the Carolina coast, silvery strands offer texture, shelter, and quiet wonder.
