Cheesy Grits with Sautéed Ham and Kale

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 tough stems removed, leaves roughly chopped
• 1/2 cup unsalted chicken stock
• Hot sauce, for serving

Directions

1. In a medium saucepan, combine the milk and water and bring them to a boil over high heat. Whisk in the grits and 2 teaspoons of salt, then lower the heat until the mixture is barely bubbling. Cook, stirring now and then, until the grits turn thick and creamy, about 25 minutes. Take the pan off the heat and mix in 4 tablespoons butter, cheddar, and Parmesan. Add salt and pepper to taste, and loosen with water if the grits are thicker than you want.
2. While the grits cook, melt the remaining 2 tablespoons butter in a large non-stick skillet set over medium heat. Add the garlic and cook just until it smells fragrant, about 30 seconds. Stir in the ham and cook, stirring occasionally, until the edges start to crisp, about 2 minutes. Add the kale by the handful, stirring as it wilts down.
3. Add the stock to the skillet, cover the pan, and cook, stirring from time to time, until the kale is just tender, about 5 minutes. Season with salt and pepper.
4. Divide the grits among bowls, then spoon the kale and ham over the top. Finish with hot sauce and serve.