Recipe Background
Ah, the country life. Working with your hands, appreciating the fresh air and the wide-open fields, that wholesome feeling you just can't find in the city... nothing can compare. Well, unless you count the Farmhouse Casserole! This is a savory bake filled with smooth grits, meaty ham, and plenty of sharp cheddar cheese. Eggs add even more heartiness, so you'll feel energized enough to work on a farm, and corn kernels add just a touch of summery sweetness. Nothing beats coming home from a long, busy day and finding a little taste of country serenity waiting for you in the form of the Farmhouse Casserole.
Ah, the country life. Working with your hands, appreciating the fresh air and the wide-open fields, that wholesome feeling you just can't find in the city... nothing can compare. Well, unless you count the Farmhouse Casserole! This is a savory bake filled with smooth grits, meaty ham, and plenty of sharp cheddar cheese. Eggs add even more heartiness, so you'll feel energized enough to work on a farm, and corn kernels add just a touch of summery sweetness. Nothing beats coming home from a long, busy day and finding a little taste of country serenity waiting for you in the form of the Farmhouse Casserole.
Ingredients
- 2 tablespoons salted butter
- 1/4 cup yellow onion finely chopped
- 2 teaspoons garlic minced
- 4 1/2 cups water
- 1 teaspoon table salt
- 1 1/2 cups yellow stone-ground grits
- 2 (8-ounce) packages cubed boneless ham drained and patted dry with paper towels
- 1 (8-ounce) package sharp cheddar cheese shredded
- 1 (8-ounce) package extra-sharp cheddar cheese shredded
- 1 cup whole milk
- 1 cup fresh corn kernels
- 1 1/2 teaspoons fresh thyme chopped
- 1/4 teaspoon black pepper
- 4 large eggs lightly beaten
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 3-quart baking dish.
- Melt the butter in a Dutch oven over medium heat.
- Stir in the onion and the garlic and cook, stirring constantly, until fragrant, about 2 minutes.
- Stir the water and the salt into the onion mixture.
- Increase the heat to medium-high and bring the mixture to a boil.
- Whisk the grits into the onion mixture
- Stir the ham into the grits mixture.
- Bring the mixture again to a boil.
- Reduce the heat to medium-low and simmer, whisking occasionally, until thickened and the grits are almost tender, about 15-20 minutes.
- Transfer the Dutch oven away from the heat.
- Add the sharp cheddar and the extra sharp cheddar to the mixture, stirring until completely melted.
- Stir the milk, the corn, the thyme, the pepper, and the eggs into the grits mixture.
- Spoon the mixture into the prepared baking dish.
- Bake until golden and cooked through, about 50 minutes-1 hour.
- Let stand for 15 minutes.
- Serve.
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