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Pan Fried Quail With Grits and Ham

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“THis dish calls for country ham which is salt cured to be VERY cautious with any salt you want to add. This is a dish served in Charleston by many families. and can be served for breakfast or brunch.”

Ingredients Nutrition


  1. Pan-fry quail in butter until done, about 3 or 4 minutes on each side.
  2. Remove to plate and keep warm in 200 degree oven.
  3. Pan-fry country ham in butter left over from quail until done, about 3 or 4 minutes on each side remove to plate.
  4. Prepare grits per package direction, cook for required time.
  5. When grits are done, add grated cheese, salt and pepper stir well until cheese is melted.
  6. Add half and half, a little at a time, continuing to cook and stirring until grits are creamy.
  7. serve Creamy Cheese Grits on plate, arrange quail on plate. Slice country ham into thin strips and place around quail.
  8. Garnish with thinly-sliced green onions if desired.
  9. REMEMBER Ham is heavily salted so becareful of how much salt you choose to add.

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