Name: Grits with Ham Hocks and Sauteed Apples
Yield: Makes 10 servings
Ingredients: 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; 6 cups low-salt chicken broth; 2 cups quick-cooking grits; 2 teaspoons minced fresh thyme; Sautéed Apples; 1 1/2 cups grated extra-sharp white cheddar cheese, divided; Chopped fresh thyme (for garnish)

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 sautéed apples.

Recipe notes

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