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Categories:
butter yellow onion garlic water salt boneless ham shredded sharp Cheddar cheese Cheddar cheese milk fresh corn kernels thyme black pepper eggs
Viewed: 66 - Published at: 9 years agoIngredients
- 2 tablespoons salted butter
- 1/4 cup finely chopped yellow onion
- 2 teaspoons minced garlic
- 4 1/2 cups water
- 1 teaspoon table salt
- 1 1/2 cups uncooked yellow stone-ground grits
- 2 (8-oz.) pkg. cubed boneless ham, drained and patted dry with paper towels
- 1 (8-oz.) pkg. shredded sharp Cheddar cheese
- 1 (8-oz.) pkg. shredded extra-sharp Cheddar cheese
- 1 cup whole milk
- 1 cup fresh corn kernels (from about 2 ears)
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon black pepper
- 4 large eggs, lightly beaten
Method
- Lightly grease a 3-quart baking dish. Preheat oven to 350°F.
- Melt butter in a Dutch oven over medium; stir in onion and garlic, and cook, stirring constantly, 2 minutes. Stir in water and salt, increase heat to medium-high, and bring to a boil. Whisk in grits, and stir in ham; return to a boil. Reduce heat to medium-low, and simmer, whisking occasionally, until thickened and grits are almost tender, 15 to 20 minutes. Remove from heat; add both cheeses, stirring until completely melted. Stir in milk, corn, thyme, pepper, and eggs. Spoon mixture into prepared baking dish.
- Bake in preheated oven until golden and cooked through, 50 minutes to 1 hour. Let stand 15 minutes before serving.
