Recipe - Ham And Red-Eye Gravy

1 md Onion; chopped fine
2 Garlic cloves; minced
1 tablespoon Unsalted butter
Three fourths pound Ham steak; cut into 1inch
; pieces (about 2
; cups)
1 Carrot; cut on the diagonal
; into 1/2inch
; slices
1 cup Frozen corn
1 cup Frozen baby lima beans
Three fourths cup Chicken broth
Three fourths cup Water
One fourth teaspoon Dried thyme; crumbled
One fourth cup Yellow cornmeal
One fourth cup Allpurpose flour
Three fourths teaspoon Doubleacting baking powder
One fourth teaspoon Salt
One half cup Finely grated sharp Cheddar
One fourth cup Milk
A beurre manie made by
kneading together
; 1 tablespoon softened
unsalted butter
; and 2 tablespoons
allpurpose flour

In a large saucepan cook the onion and the garlic in the butter over
moderately low heat, stirring, until the onion is softened. Add the ham,the
carrot, the corn, the lima beans, the broth, the water, and the thyme and
simmer the stew, covered, for 10 to 12 minutes, or until the carrot is
tender. While the stew is simmering, in a bowl whisk together the cornmeal,
the flour, the baking powder, and the salt, add the Cheddar, and toss the
mixture well. Stir in the milk until the dough is just combined.

Add the beurre manie to the stew, a little at a time, stirring until the
sauce is thickened, and simmer the stew for 2 minutes. Transfer the stew to
a buttered 1quart shallow baking dish, drop the biscuit dough in 6 mounds
on top of it, and bake the stew in the upper third of a preheated 425F.
oven for 15 minutes, or until the biscuits are golden.

Serves 2.

Gourmet November 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.