0.3 teaspoon pepper black as needed freshly ground plus more
0.3 cup grits white yellow instant (not )
0.5 teaspoon kosher salt as needed plus more
1 medium spring onion
2 ounces sharp cheddar cheese
1 tablespoon butter unsalted
2 teaspoons vegetable oil
1 cup water
0.5 cup milk whole
2 ounces finely-chopped ham fully cooked
Equipment
bowl
frying pan
sauce pan
whisk
box grater
Directions
Combine the water, milk, butter, and measured salt and pepper in a small saucepan and bring to a simmer over medium-high heat.Meanwhile, heat the oil in a medium frying pan over medium heat until shimmering.
Add the ham and cook, stirring occasionally, until browned all over, about 5 to 6 minutes.
Remove the pan from the heat and set it aside.
Whisk the grits into the simmering milk mixture and bring to a boil. Continue to boil without stirring for 1 minute. Cover with a tightfitting lid, remove the pan from the heat, and let sit until the grits are tender, about 7 minutes.Meanwhile, shred the cheese on the large holes of a box grater (you should have about 3/4 cup). Thinly slice the white and light green parts of the scallion; set aside.When the grits are ready, uncover and stir them to incorporate all of the liquid; stir until the grits are smooth.
Sprinkle with two-thirds of the cheese and stir until combined and melted. Taste and season with salt and pepper as needed.Divide the grits between 2 bowls and sprinkle with the remaining third of the cheese. Top with the reserved ham and scallions and add a few dashes of hot sauce.
