Karen Schineller of Ridgewood, New Jersey, writes: "Every year, I visit my cousins in Dallas, and every year, we try a different restaurant. This time, we went to George. The short ribs came with the most unusual grits. I'd like to make them, but don't know where to start."
This rich casserole would pair well with fried eggs at brunch. For a more savory version, simply omit the saut ed apples.
Ingredients
Ham hocks
2 tablespoons (1/4 stick) butter 2 1/2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 6 garlic cloves, minced 1/4 cup dry vermouth 6 whole black peppercorns 1 tablespoon mustard seeds 1 bay leaf 4 cups low-salt chicken broth 1 1/3 pounds meaty smoked ham hocks
Grits
6 cups low-salt chicken broth
2 cups quick-cooking grits
2 teaspoons minced fresh thyme
Saut ed Apples
1 1/2 cups grated extra-sharp white cheddar cheese, divided
Chopped fresh thyme (for garnish)
Preparation
Preheat oven to 325F. Melt butter in large ovenproof pot over high heat. Add onions and next 3 ingredients; saut until vegetables are soft and golden, about 7 minutes. Add vermouth and next 3 ingredients; stir 1 minute. Add chicken broth and ham hocks. Bring to boil; cover and bake until ham hocks are very tender, about 1 hour. Cool.
Remove ham hocks. Boil ham hock broth until reduced to 1 cup, about 25 minutes. Pull ham from bones and reserve (discard bones and skin). Strain broth. (Can be made 2 days ahead. Cover ham and broth separately; chill.)
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