Ham Steak with Red-Eye Gravy and Cheese Grits
Pan-fried gammon steaks with a coffee gravy, served over creamy cheesy grits, a proper Southern breakfast.
- Time40 min
- LevelEasy
- Costabout £2.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring the milk, water and salt to a gentle boil in a large pan. Whisk in the polenta in a thin stream.
- 2
Turn the heat down low and cook for 25 to 30 minutes, stirring often, until thick and creamy. Add a splash of water if it gets too stiff.
27 min 30 s - 3
Meanwhile, snip the fat edge of each gammon steak in a few places so it does not curl. Heat the oil in a large frying pan over a medium-high heat.
- 4
Fry the gammon for 3 to 4 minutes each side until golden and cooked through. Lift onto a warm plate.
7 min - 5
Pour the coffee and sugar into the hot pan and scrape up the sticky bits. Bubble hard for 3 minutes until reduced to a thin, glossy gravy.
3 min - 6
Stir the butter, cheddar and pepper into the grits until melted.
- 7
Spoon the grits into bowls, lay a gammon steak on each, pour over the red-eye gravy and scatter with spring onion.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
