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Cheesy Grits With Sautéed Ham and Kale Recipe

Cheesy Grits With Sautéed Ham and Kale Recipe
  • Category


  • Cusine



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


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. 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. Pour stock into skillet, cover, and cook, stirring occasionally, until kale is just tender, about 5 minutes. Season with salt and pepper. Spoon the grits into bowls and top with the kale and ham. Drizzle with hot sauce and serve.