Ingredients
Bone-In Ham Steak with Parmesan-Black Pepper Grits and Crispy Shallots
- 6 Basil leaves, torn6
- 1 Bone-in ham steak1
- 2 Soft-boiled eggs2
Parmesan-Black Pepper Grits:
- 4 cup(s) Milk4 cup(s)
- 2 clove(s) Garlic, sliced2 clove(s)
- 1 Bay leaf1
- 1 Tbsp. Cracked black pepper1 Tbsp.
- 1 cup(s) Stone-ground grits1 cup(s)
- 2 Tbsp. Butter2 Tbsp.
- 4 oz. Parmesan cheese, grated4 oz.
- Salt, to taste
Crispy Shallots:
- 3/4 cup(s) White wine vinegar3/4 cup(s)
- 4 whole Shallots, thinly sliced into rings4 whole
- 1/2 cup(s) All-purpose flour1/2 cup(s)
- 1/2 cup(s) Fine cornmeal1/2 cup(s)
- Salt, to taste
- Pepper, to taste
- 2 cup(s) Vegetable oil2 cup(s)
Instructions
Parmesan-Black Pepper Grits: In a large pot over medium-high heat, bring milk, garlic, bay leaf and pepper to a slight simmer. Slowly whisk in grits until combined and reduce heat to low.
Cook, stirring occasionally until grits are cooked through. Add butter and parmesan and stir until cheese is melted. Adjust seasoning with salt.
Crispy Shallots: In a heavy-bottomed pot, heat vegetable oil to 350°.
Combine vinegar and shallots and allow to sit for 15 minutes. Strain and reserve.
Combine flour and cornmeal and season with salt and pepper. Add strained shallots and toss to coat.
Fry shallots until golden brown and remove to a paper towel-lined plate.
To serve: In a heavy sauté pan, sear ham steaks until browned and cooked through.
Place grits in bottom of bowl, place ham steak on top, and finish with eggs, crispy shallots and fresh basil.
