Ingredients with Measurements:
- 1 lb. smoked ham hock
- 1 cup quick-cooking grits
- 2 cups water
- 2 cups milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup shredded cheddar cheese
- 2 tbsp. unsalted butter
Special equipment needed:
- Large pot
- Wooden spoon
- Cheese grater
Step-by-step instructions:
1. Rinse the ham hock under cold water and place it in a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for 2 hours, or until the meat is tender and falling off the bone.
2. Remove the ham hock from the pot and let it cool. Once it's cool enough to handle, remove the meat from the bone and shred it into small pieces.
3. In a separate pot, bring the water and milk to a boil over high heat. Add the grits, salt, and black pepper, and stir well.
4. Reduce the heat to low and simmer the grits for 5-7 minutes, stirring occasionally, until they are thick and creamy.
5. Add the shredded cheese and butter to the grits, and stir until the cheese is melted and the butter is fully incorporated.
6. Add the shredded ham hock to the grits and stir well.
7. Serve the ham hock and cheese grits hot, garnished with chopped scallions or parsley.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours for the ham hock, 10 minutes for the grits
Temperature:
Simmer the ham hock on low heat, and boil the grits on high heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 390
Fat: 18g
Carbohydrates: 35g
Protein: 22g
Sodium: 1,400mg
Substitutions for ingredients:
- Instead of ham hock, you can use smoked turkey leg or bacon.
- Instead of cheddar cheese, you can use any type of shredded cheese you like.
- Instead of butter, you can use margarine or olive oil.
Variations:
- Add diced jalapenos or hot sauce to the grits for a spicy kick.
- Use different types of cheese, such as pepper jack or gouda.
- Add sautéed onions or garlic to the grits for extra flavor.
Tips and tricks:
- Make sure to stir the grits frequently to prevent them from sticking to the bottom of the pot.
- If the grits are too thick, add more milk or water until you reach your desired consistency.
- You can make the ham hock ahead of time and store it in the refrigerator or freezer until you're ready to use it.
Storage instructions:
Store any leftover ham hock and cheese grits in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the grits, add a splash of milk or water and microwave for 1-2 minutes, stirring occasionally, until heated through.
Presentation ideas:
Serve the ham hock and cheese grits in individual bowls, garnished with chopped scallions or parsley.
Garnishes:
Chopped scallions or parsley
Pairings:
This dish pairs well with collard greens, roasted vegetables, or a side salad.
Suggested side dishes:
Collard greens, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the grits are too thin, cook them for a few more minutes until they thicken up.
- If the grits are too thick, add more milk or water until you reach your desired consistency.
Food safety advice:
Make sure to cook the ham hock to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Grits are a staple in Southern cuisine, and are made from ground cornmeal. They are often served as a breakfast dish, but can also be enjoyed as a side dish or main course.
Flavor profiles:
This dish is savory and cheesy, with a smoky flavor from the ham hock.
Serving suggestions:
Serve the ham hock and cheese grits hot, garnished with chopped scallions or parsley.
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