Saw this recipe for Smoked Gouda Chipolte Grits in my Bon Appetite and thought that it looked delicious, but wasn’t sure how to serve it (alone?, as a side? but to what?) Then I remembered that I had some leftover ham in the freezer, and thought, rightly so, that it would compliment the flavors perfectly.
So, here you go: for a rich but rustic and simple meal, cube 1 to 1.5 cups of ham and saute in vegetable oil until lightly browned, add to the grits at the last minute (or just sprinkle on top). Garnish with some extra corn, cilantro, grated cheese, chives, etc. I like spice, so I doubled the chipotle.
Smoked Gouda Chipotle Grits
from Bon Appetit December 2009
2 T butter
2 cups fresh corn kernels or frozen, thawed
1 medium onion, chopped
5 cups water
2 cups whole milk
1 tsp Kosher salt
1 tsp coarsely ground black pepper
1 1/2 cups quick-cooking white hominy grits
2 cups (packed) grated rindless smoked Gouda cheese (about 8 ounces)
1 T chopped canned chipotle in adobo sauce
Chopped fresh cilantro
Over medium-high heat, melt butter in a large, heavy saucepan. Add corn and onion; saute until onion is golden, about 10 minutes. Add water, milk, salt and pepper, then bring to boil. Gradually add grits in a steady stream while whisking and continue to whisk until mixture is smooth and returns to boil. Reduce heat to low and simmer until grits are thick and tender, whisking often, about 15 minutes. Mix in cheese and chipotle chiles, and stir until cheese melts.
Transfer grits to a shallow bowl to serve. Sprinkle cilantro over the top.