Blue Grits and Ham with Red-eye Gravy

My take on a popular southern breakfast.

Ingredients:

• 1 tablespoon butter
• 1/2 cup chopped fatty ham scraps (substitute with more butter if necessary)
• 2 (3/8 inch thick) slices ham, cubed
• salt and freshly ground black pepper to taste
• 1/8 teaspoon cayenne pepper, or to taste
• 1 tablespoon all-purpose flour (add more if necessary to make roux)
• 2/3 cup brewed coffee
• 1 cup white or blue corn grits (I prefer Anson Mills Antebellum blue or white grits)

Directions:

1. Cook grits by package instructions.  Anson Mills’ directions can be found on their web site.  
2. Heat oil in a medium skillet over medium heat. Cook and stir ham scraps until browned, about 5 minutes. If you don’t have the ham scraps, substitute 3 tbsp butter.  Remove to a plate, reserving the grease in the pan.
3. Place ham cubes in the pan and cook over medium heat until browned, about 5 minutes. Season with salt, black pepper, and cayenne pepper. 
4. Reduce heat to medium-low and sprinkle flour over the pan drippings and ham cubes. Cook and stir for 2 minutes. Increase heat to medium-high and pour in coffee into the pan. Cook and stir until combined and thickened. Season to taste. Serve over grits.  

Adapted from Allrecipes.com