Cheesy Grits with Sautéed Ham and Kale

Name: Cheesy Grits with Sautéed Ham and Kale
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: Serves 4
Cuisine: american
Ingredients: 2 cups whole milk; 2 cups water, plus more as necessary; 1 cup coarse ground grits; 2 teaspoons kosher salt, plus more for seasoning; 6 tablespoons unsalted butter, divided; 4 ounces cheddar cheese, grated; 1 ounce Parmesan cheese, grated; Freshly ground black pepper; 2 medium garlic cloves, thinly sliced; 4 ounces sliced smoked ham, chopped; 1 large bunch kale (about 1 pound) tough stems removed, leaves roughly chopped; 1/2 cup unsalted chicken stock; Hot sauce, for serving (such as Louisiana Hot Sauce or Frank's Red Hot)

4.40 (5)

⏱ 50 mins 🍽 Serves 4 🌶 american 🏷 Main course

This dish transforms cheesy grits from a side into a satisfying main course. Creamy grits are enriched with cheddar and Parmesan, then served under a topping of smoky ham and kale that has been cooked until tender in chicken stock. A final drizzle of vinegary hot sauce adds the perfect finishing touch to this comforting and flavourful meal, ready in about 50 minutes.

Ingredients

2 cups whole milk
2 cups water, plus more as necessary
1 cup coarse ground grits
2 teaspoons kosher salt, plus more for seasoning
6 tablespoons unsalted butter, divided
4 ounces cheddar cheese, grated
1 ounce Parmesan cheese, grated
Freshly ground black pepper
2 medium garlic cloves, thinly sliced
4 ounces sliced smoked ham, chopped
1 large bunch kale (about 1 pound) tough stems removed, leaves roughly chopped
1/2 cup unsalted chicken stock
Hot sauce, for serving (such as Louisiana Hot Sauce or Frank's Red Hot)

Method

In a medium saucepan, bring the milk and water to a boil. Mix in the grits and 2 teaspoons of salt, then lower the heat to a bare simmer. Cook for about 25 minutes, stirring now and then, until the grits are thick and creamy. Remove from the heat and stir in 4 tablespoons of butter along with the grated cheddar and Parmesan cheeses. Add salt and pepper to taste, and thin with a little water if the mixture is too thick.
While the grits cook, melt the remaining 2 tablespoons of butter in a large non-stick skillet. Add the sliced garlic and cook until fragrant, for about 30 seconds. Stir in the chopped ham and cook, stirring occasionally, until it becomes crisp at the edges, around 2 minutes. Add the chopped kale in batches, stirring until each addition wilts.
Pour the chicken stock into the skillet with the kale and ham. Cover the pan and cook, stirring occasionally, until the kale is just tender, for about 5 minutes. Season the mixture with salt and pepper.
Divide the prepared cheesy grits among serving bowls. Top each portion with the kale and ham mixture. Finish with a drizzle of your preferred hot sauce before serving.

Nutrition (per serving)

Sodium1293000 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorNick Kindelsperger