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Recipes

Grits with Ham Hocks and Sautéed Apples

By George in Dallas TX

Recipe information

  • Yield

    10 Servings

Ingredients

Ham hocks

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

Grits

6

cups low-salt chicken broth

2

cups quick-cooking grits

2

teaspoons minced fresh thyme

Sautéed Apples (click for recipe)

1

1/2 cups grated extra-sharp white cheddar cheese, divided

Chopped fresh thyme (for garnish)

Need to make a substitution?

Preparation

  1. Ham hocks

    Step 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.

    Step 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. DO AHEAD Can be made 2 days ahead. Cover ham and broth separately; chill.

  2. Grits

    Step 3

    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.

    Step 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.

Explore Bon AppétitSouthernAmericanGritsRice & GrainsAppleFruitCheddarCheeseSideGluten-FreeDinner