|GRITS WITH RED-EYE GRAVY|
1 c. enriched white hominy grits or quick grits
1 1/2 lb. country-style ham, sliced 1/4 to 1/2 inch thick
1/2 c. coffee or water
Prepare 6 servings of grits according to package directions. Cut ham into 6 pieces. In heavy skillet, cook ham over medium-high heat until browned. Remove from skillet; keep warm. Reserve 2 teaspoons drippings in skillet. Reduce heat to medium. Add coffee to skillet, stirring rapidly to loosen bits of ham from bottom of skillet. Cook 2 to 3 minutes, stirring occasionally. Spoon over hot cooked grits. Serve with ham. Serves 6.