Instructions
- Cook the Grits: Bring Chicken Broth and Salt to a boil in a medium saucepan. Gradually whisk in Grits and reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until Grits are tender and creamy. Stir in Butter and Heavy Cream.
- Cook the Ham: While Grits are cooking, cook Ham in a large skillet over medium heat until browned and slightly crispy. Remove Ham from skillet and set aside, leaving drippings in the pan.
- Make the Red Eye Gravy: Add Coffee and Water to the skillet with the Ham drippings. Bring to a simmer and cook for 5-7 minutes, scraping up any browned bits from the bottom of the pan. Stir in Butter and Black Pepper, then add Bourbon and cook for another minute.
- Assemble: Divide Grits among bowls. Top with cooked Ham and drizzle generously with Red Eye Gravy. Garnish with Scallions. Serve immediately.
