Recipe
Cheesy Ham, Corn, and Grits Bake
Post by My Recipes Keeper
Summary
This impressive-looking casserole bakes up puffy and golden with pockets of fresh corn and savory ham. Think of it as a soufflé without the work. If fresh corn isn't in season, use frozen corn. While using two types of Cheddar cheese might seem fussy, it's not. The extra-sharp adds more tang and the sharp Cheddar cheese balances this. And, hey, more cheese, less problems. Right?
Ingredients
| Ingredients |
| 4 piece large eggs, lightly beaten |
| 1 teaspoon black pepper |
| 1 teaspoon chopped fresh thyme |
| 1 cup fresh corn kernels (from about 2 ears) |
| 1 cup whole milk |
| 500 gm hredded extra-sharp Cheddar cheese |
| 500 gm shredded sharp Cheddar cheese |
| 1 kg cubed boneless ham, drained and patted dry with paper towels |
| 1 cup uncooked yellow stone-ground grits |
| 1 teaspoon table salt |
| 4 cup cups water |
| 2 teaspoon minced garlic |
| 1 tablespoon finely chopped yellow onion |
| 2 tablespoon salted butter |
Instruction
- 1
- Lightly grease a 3-quart baking dish. Preheat oven to 350°F.
- 2
- 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.
- 3
- Bake in preheated oven until golden and cooked through, 50 minutes to 1 hour. Let stand 15 minutes before serving.
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