Parmesan Corn Grits w/ Country Ham
Great for using up leftover holiday ham. Yellow grits are cooked then combined with sauteed ham pieces, whole kernel corn, Parmesan cheese, butter, and seasonings.
- 1 1/3 cups yellow grits (regular or stone-ground. Can use white grits, but not instant)
- 1 teaspoon salt, or to taste
- 3/4 cup bite-size country ham pieces, lightly browned
- 1/3 cup whole milk
- 1 cup frozen whole kernel corn (I used canned Green Giant Niblets corn, drained)
- 2 tablespoons butter
- 3/4 cup grated or finely shredded Parmesan Cheese (I used green can kind)
- 1/2 teaspoon freshly cracked black pepper
Cook grits in boiling salted water as directed on package.
In the meantime, heat a skillet over medium heat; add about 1/2 teaspoon oil and smear around with the back of a spoon, then add ham pieces and cook until lightly browned, stirring frequently. Remove from skillet and set aside until grits are done.
When grits are done, whisk in the milk. Stir in the frozen corn kernels and cook for another 2 minutes.
Remove from heat and stir in the butter, Parmesan, ham pieces, pepper and additional salt, to taste, stirring until the butter and Parmesan melts. (If needed for creaminess, thin grits with a little additional milk). Serve immediately, or cover and keep warm until serving time.
Serve with eggs and toast or homemade biscuits and fresh brewed coffee.