Parmesan Grits with Ham and Tuscan Kale

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SERVINGS

6

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

NO

Creamy, cheesy grits get an extra kick of flavor from our hickory smoked, Certified Gluten-Free ham. Hearty Tuscan kale adds lots of nutrients and color.

This recipe is made with Jones Ham Slices.

8 oz Ham Slices
ingredients
1 cup milk
4 cups water
1 cup stone ground grits or polenta
1 teaspoon salt
1/2 cup parmesan cheese, freshly grated, plus additional for serving
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, finely chopped
2 slices Jones Dairy Farm Ham, cut into matchsticks
1 bunch tuscan kale, stems trimmed
DIRECTIONS
Combine milk and water in a large heavy saucepan and bring to a boil. Add grits in a slow stream along with salt, stirring at the same time. Return to a simmer; reduce heat to low and cook, stirring frequently, until grits are thickened and pull away from the sides of the pan, about 30 minutes. Stir in Parmesan and butter.

Heat oil in a large skillet over medium heat. Add garlic and ham and cook until garlic is fragrant (but not browned), 2 or 3 minutes. Tear kale into bite-size pieces and add to pan; cover and cook a few minutes to wilt. Stir kale to coat with ham and olive oil.

Serve the polenta in bowls topped with some kale and additional parmesan cheese, if desired.

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Ingredients

1 cup milk
4 cups water
1 cup stone ground grits or polenta
1 teaspoon salt
1/2 cup parmesan cheese, freshly grated, plus additional for serving
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, finely chopped
2 slices Jones Dairy Farm Ham, cut into matchsticks
1 bunch tuscan kale, stems trimmed

Directions

Combine milk and water in a large heavy saucepan and bring to a boil. Add grits in a slow stream along with salt, stirring at the same time. Return to a simmer; reduce heat to low and cook, stirring frequently, until grits are thickened and pull away from the sides of the pan, about 30 minutes. Stir in Parmesan and butter.

Heat oil in a large skillet over medium heat. Add garlic and ham and cook until garlic is fragrant (but not browned), 2 or 3 minutes. Tear kale into bite-size pieces and add to pan; cover and cook a few minutes to wilt. Stir kale to coat with ham and olive oil.

Serve the polenta in bowls topped with some kale and additional parmesan cheese, if desired.