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. Bring milk and water to a boil in a medium saucepan over high heat. Stir in grits and the 2 teaspoons of salt, and reduce heat to a bare simmer. Cook, stirring occasionally, until grits are thick and creamy, about 25 minutes. When done, turn off the heat, stir in 4 tablespoons butter and the cheddar and Parmesan cheeses. Season with salt and pepper, and thin with water if the grits have become too thick.
2. Meanwhile, melt remaining 2 tablespoons of butter in a large non-stick skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add ham, and cook, stirring occasionally, until crisp around the edges, about 2 minutes. Add the kale a few handfuls at a time and cook, stirring, until wilted.
3. Pour stock into skillet, cover, and cook, stirring occasionally, until kale is just tender, about 5 minutes. Season with salt and pepper.
4. Spoon the grits into bowls and top with the kale and ham. Drizzle with hot sauce and serve.