Grits with Ham Hocks and Sauteed Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Karen Schineller of Ridgewood, New Jersey, writes: Every year, I visit my cousins in Dallas, and every year, we try a different restaurant. This time, we went to George. The short ribs came with the most unusual grits. I'd like to make them, but don't know where to start. This rich casserole would pair well with fried eggs at brunch. For a more savory version, simply omit the sautéed apples. Ingredients:
2 tablespoons (1/4 stick) butter |
2 1/2 cups chopped onions |
1 cup chopped celery |
1 cup chopped carrots |
6 garlic cloves, minced |
1/4 cup dry vermouth |
6 whole black peppercorns |
1 tablespoon mustard seeds |
1 bay leaf |
4 cups low-salt chicken broth |
1 1/3 pounds meaty smoked ham hocks |
6 cups low-salt chicken broth |
2 cups quick-cooking grits |
2 teaspoons minced fresh thyme |
sautéed apples |
1 1/2 cups grated extra-sharp white cheddar cheese, divided |
chopped fresh thyme (for garnish) |
Directions:
1. Preheat oven to 325°F. Melt butter in large ovenproof pot over high heat. Add onions and next 3 ingredients; sauté until vegetables are soft and golden, about 7 minutes. Add vermouth and next 3 ingredients; stir 1 minute. Add chicken broth and ham hocks. Bring to boil; cover and bake until ham hocks are very tender, about 1 hour. Cool.
2. Remove ham hocks. Boil ham hock broth until reduced to 1 cup, about 25 minutes. Pull ham from bones and reserve (discard bones and skin). Strain broth. (Can be made 2 days ahead. Cover ham and broth separately; chill.)
3. For grits: Preheat oven to 350°F. Bring chicken broth to boil in large saucepan. Gradually whisk in grits. Add 2 teaspoons minced thyme. Reduce heat to medium; simmer until grits are thick and smooth, whisking frequently, about 7 minutes.
4. Stir reserved ham, Sautéed Apples, and 1 cup cheddar cheese into grits. Transfer mixture to 13x9x2-inch oval baking dish. Sprinkle with remaining 1/2 cup cheese. Bake until cheese is golden, about 30 minutes. Rewarm ham hock broth. Garnish grits with chopped thyme and serve, drizzling broth over.
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