2 Servings 10 min Cook
1 Cup Water
1 Tbsp Butter
1/2 Tsp Salt
1/4 Tsp Pepper
1 Tbsp Vegetable Oil
2 Oz Cheddar Cheese
1 Tbsp chopped Scallions
1/2 Cup Reduced Fat Milk
2 Slice (1 oz) (4" x 4" x 3/32" thick) Chopped Ham
1/3 Cup Corn Grits, Yellow
1/2 Tsp Pepper Or Hot Sauce
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.