Garlicky Ham and Spinach Grits
List of Ingredients
Garlicky Ham and Spinach Grits
Serves 8
1 head garlic
2 to 3 tsp. olive oil
4 oz. thinly sliced country ham, cut into 1/4" strips
1 tbsp. peanut or vegetable oil
3 cups chicken broth
1 cup quick-cooking grits
1/2 cup butter or margarine
1/4 tsp. salt
1/4 tsp. pepper
1 cup milk
4 large eggs
1 cup (4 oz.) shredded Swiss cheese
1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
Cut off flat end of garlic head, and spread apart whole cloves, leaving
tight outer covering intact. Trim pointed end so head will sit flat. Place
garlic head, trimmed end down, in a garlic roaster or on a sheet of aluminum
foil.
Drizzle with olive oil; cover with lid or wrap in aluminum foil.
Bake at 350* for 1 hr. or until golden. Cool.
Squeeze out pulp from each clove.
Position knife blade in food processor bowl, and add garlic pulp. Process
until smooth, stopping often to scrape down sides. Set aside.
Cook ham in peanut oil in a skillet over med.-high heat, stirring
constantly, until browned. Drain on paper towels, and set aside.
Bring broth to a boil in large saucepan; stir in grits. Cook over med. heat
3-5 min. or until thick, stirring often. Remove from heat.
Stir in garlic puree, butter, salt and pepper.
Combine milk and eggs; add to grits mixture, stirring well. Fold in ham,
Swiss cheese and spinach.
Grease an 11x7x1 1/2-inch baking dish or 8 10-oz. custard cups. Sprinkle
bottom and sides of baking dish or cups with Parmesan cheese, coating well.
Spoon grits mixture evenly into baking dish or cups.
Bake at 350* for 45 min. (35 min. for cups) or until puffed and firm. Serve
immediately.Recipe
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