This hearty recipe, for breakfast or lunch mixes Pencil Cob grits, delicious thick-cut bacon from Allan Benton's Smoky Mountian Country Hams and a Hollandaise cream.
- 2 cup whole Milk
- 2 cup water
- 1 cup pencil cob grits or stone ground grits
- 2 teaspoon kosher salt
- 4 egg yolks
- 2 teaspoon pickled ramp liquid
- 1/2 pound butter (melted)
- 1 teaspoon salt
- 4 slices Benton’s country ham (sliced like prosciutto)
- 4 teaspoon pickled ramps (thinly sliced)
- Sorghum as needed
Step 1: Grits
- In a heavy bottom sauce pot, over medium high heat, bring milk and water to a simmer. Whisk in grits and reduce heat to low. Occasionally stir the grits and cook for 1-2 hours until tender. Season with salt.
Step 2: Hollandaise cream
- In a medium mixing bowl combine yolks, lemon juice and salt. Place bowl over pan with simmering water. Whisk egg mixture until it starts to thicken. Once thickened, slowly pour the butter into the egg yolk mixture and continue to whisk as you do this.
Step 3: Hollandaise cream
- Next pour mixture into a whipped cream canister (we use one made by isi). Place top on canister and charge with two nitrous oxide chargers.
Step 4: Assembly
- Preheat a cast iron skillet over medium heat. Place country hams slices in pan and cook until crispy and remove from pan. To complete the dish, drizzle sorghum in the bottom of 4 bowls. Divide sliced pickled ramps into bowls. Place grits on top of sorghum and pickled ramps.Place country ham slices on top ofgrits, then top grits with hollandaise cream. Serve immediately.
Step 5: Assembly
- To complete the dish, drizzle sorghum in the bottom of 4 bowls. Divide sliced pickled ramps into bowls. Place grits on top of sorghum and pickled ramps.Place country ham slices on top ofgrits, then top grits with hollandaise cream. Serve immediately.
Chef Lenn is the executive Chef of The Barn at Tennessee's Blackberry Farm. Lenn attended culinary school at Johnson and Wales in Charleston, S.C. where he also completed an internship at Blackberry Farm. While finishing school, Lenn went Charleston to work at the Peninsula Grill with Chef Bob Carter and later assisted Chef Sean Brock in opening The Hermitage Hotel in Nashville.