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A question about a recipe: Goat Cheese Grits with Red Eye Gravy, Country Ham, and a Fried Egg

I have a question about the recipe "Goat Cheese Grits with Red Eye Gravy, Country Ham, and a Fried Egg" from Beth Kirby | {local milk}. Will cow's milk and bacon be fair substitutions for the goat's milk and ham or will it ruin something essential to the recipe? If it is okay, about how much bacon grease should be used for the gravy?

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Pict1821

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 7 months ago

For the milk part of your question, in the recipe, the author Beth Kirby notes that "whole cow's milk will do."

Junechamp

June is a trusted source on General Cooking.

added 7 months ago

While creativity is rampant here at food52, which also means substitutions abound, you should know that the tradition for the dish is ham with red-eye gravy. I suppose you could use bacon, but I've never seen it done that way.

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