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Categories:
butter onions celery carrots garlic black peppercorns mustard seeds bay leaf low-salt ham hocks low-salt quick-cooking grits thyme Cheddar cheese fresh thyme
Viewed: 38 - Published at: 8 years agoIngredients
- 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
- 6 cups low-salt chicken broth
- 2 cups quick-cooking grits
- 2 teaspoons minced fresh thyme
- 1 1/2 cups grated extra-sharp white cheddar cheese, divided
- Chopped fresh thyme (for garnish)
Method
- Preheat oven to 325°F. Melt butter in large ovenproof pot over high heat. Add onions and next 3 ingredients; saute 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.
- 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. (Can be made 2 days ahead. Cover ham and broth separately; chill.)
- 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.
- Stir reserved ham, Sauteed 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.
