Grits with Tasso

• 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

1. Bring 4 cups water to a boil in a 4-quart heavy saucepan and stir in grits and salt.
2. Return to a boil, stirring frequently.
3. Reduce heat and simmer grits, uncovered, stirring occasionally, until very thick and most of water is absorbed, about 10 minutes.
4. 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.
5. Add tasso, butter, and salt and pepper to taste, stirring until butter is melted.

water, white old, salt, tasso, butter, eggs

Taken from www.epicurious.com/recipes/food/views/grits-with-tasso-103388 (may not work)