Smoked Ham Hock & White Bean Grits Bowl

Smoked Ham Hock & White Bean Grits Bowl ingredients

• 1 lb smoked ham hock
• 6 cups water or chicken broth
• 1 leaf bay leaf
• 2 cloves garlic cloves
• 1 cup quick-cooking grits
• 4 cups chicken broth or water
• 2 tbsp butter
• to taste salt and black pepper
• 15 oz cannellini beans
• 0.5 medium yellow onion
• 2 cloves garlic cloves
• 1 tbsp olive oil
• 2 stalks fresh scallions
• to taste hot sauce (e.g., Tabasco)

How to make Smoked Ham Hock & White Bean Grits Bowl

1. Begin by cooking the ham hock: Place the smoked ham hock in a large pot with 6 cups of water or chicken broth, bay leaf, and 2 smashed garlic cloves. Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the meat is very tender and easily pulls from the bone.
2. Carefully remove the ham hock from the pot and set aside to cool slightly. Strain the cooking liquid into a clean bowl, reserving it for later use; discard the bay leaf and garlic.
3. Once cool enough to handle, remove the skin, bone, and any excess fat from the ham hock. Shred the tender meat into small pieces and set aside.
4. Prepare the grits: In a medium saucepan, bring 4 cups of chicken broth or water to a boil. Slowly whisk in the 1 cup of quick-cooking grits, reducing the heat to low.
5. Continue whisking occasionally, cooking for 5-7 minutes, or until the grits are thick and creamy. Stir in 2 tablespoons of butter, and season with salt and black pepper to taste. Keep the grits warm, covered, off the heat.
6. While the grits are cooking, prepare the white bean mixture: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced yellow onion and cook for 3-5 minutes until softened and translucent.
7. Add the 2 minced garlic cloves to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
8. Stir in the rinsed and drained cannellini beans and the shredded ham hock meat. Add about 1/2 cup of the reserved ham hock cooking liquid (or more if needed) to the skillet, and bring to a gentle simmer for 5 minutes, allowing the flavors to meld.
9. To serve, ladle generous portions of the creamy grits into individual bowls. Spoon the warm smoked ham hock and white bean mixture over the top of the grits.
10. Garnish each bowl with sliced fresh scallions and a dash of your favorite hot sauce for an extra kick. Serve immediately while warm.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.