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Southern Pan-fried Quail With Country Ham
Over Creamy Cheese Grits
This recipe is a sumptuous introduction to the cooking of the
South Carolina Low Country around Charleston.
8 quail, fresh or frozen
4 thinly sliced pieces of country ham, about 2 ounces each
2 spring onions (scallions)
4 Tbsp. Butter
1 cup grits
water for grits, per package directions
1 cup half and half
1 cup mild cheddar cheese, grated
salt and freshly-ground black pepper to taste
Pan-fry quail in butter until done, about 3 or 4
minutes on each side; remove to plate in 200 degree oven to keep warm.Pan-fry country ham in butter left over from quail until done, about 3 or 4 minutes on each side; remove to plate in oven to
keep warm. Prepare grits per package direction, cook for required time. When grits are done, add grated cheese, salt and pepper. Add half and half, a little at a time, continuing to cook and stirring until grits are
creamy and half and half is absorbed. place Creamy Cheese Grits on plate, arrange quail on plate. Slice country ham into thin strips and place around quail. Garnish with thinly-sliced green onions. Serve with
sauteed squash.
* Note: If you are geographically challenged (ie, you live someplace they don't sell grits) go to www.gritlit.com and mail order yo'self some. Tell Scott and Bruce I said Howdy!
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