Grits with Tasso Recipe
- 5 1/2 cups water
- 1 cup white old-fashioned stone-ground grits
- 1 teaspoon salt
- 1/4 lb tasso (Cajun-cured smoked pork) or country ham, cut into 1/4-inch dice
- 1/2 stick (1/4 cup) unsalted butter
- Accompaniment: fried eggs
- Bring 4 cups water to a boil in a 4-quart heavy saucepan and stir in grits and salt. Return to a boil, stirring frequently.
- Reduce heat and simmer grits, uncovered, stirring occasionally, until very thick and most of water is absorbed, about 10 minutes.
- Reduce heat further and cook grits at a bare simmer until cooked through, about 1 hour 10 minutes, stirring frequently and adding remaining 1 1/2 cups water (1/4 cup at a time) whenever grits become very thick.
- Add tasso, butter, and salt and pepper to taste, stirring until butter is melted.
