The idea was simple: grits. I started with 4 parts water and 1 part grits. I added a large hunk of ham. The idea was evolving. I pressure-cooked the grits in a bowl insert in an inch of water in our pressure cooker for one hour. I let the pressure dissipate naturally. I stirred the ham into the grits. They felt a bit thick. I added some water and stirred in some ghee for flavorful fat. I was looking for a clean spicy acidity to finish the grits. Usually, I add hot sauce. With the ham in play, yellow mustard popped into my head. And I finished the ham grits with a healthy dose of yellow mustard. The acidity and heat brought the grits into balance. Ham and mustard grits were introduced into our repertoire.
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