Title: Garlicky Ham and Spinach Grits - Sl 10/94
Categories: Breakfast Southern Check
Yield: 8 Servings

1		Head garlic
2	ts	To 3 ts olive oil
4	oz	Thinly sliced country ham; cut into 1/4-inch strips
1	tb	Peanut or vegetable oil
3	c	Chicken broth
1	c	Quick-cooking grits
1/2	c	Butter or margarine
1/4	ts	Salt
1/4	ts	Pepper
1	c	Milk
4	lg	Eggs
1	c	(4 ounces) Swiss cheese; shredded
10	oz	Package frozen chopped spinach; thawed and well drained

Cut off flat end of garlic head, and spread apart whole clove, leaving tight outer covering intact. Trim off pointed end so head will sit flat. Place garlic head, trimmed end down, in a garlic roaster or on a sheet of aluminum foil.

Drizzle with olive oil; cover with lid or wrap in aluminum foil.

Bake at 350 degrees for one hour or until golden. Cool.

Squeeze out pulp from each clove. Position knife blade in food processor bowl, and add garlic pulp. Process until smooth, stopping often to scrape down sides of processor bowl. Set aside.

Cook ham in peanut oil in a skillet over medium-high heat, stirring constantly, until brown. Drain on paper towels, and set aside.

Bring chicken broth to a boil; stir in grits. Cook over medium heat, stirring frequently, 3 to 5 minutes or until thick. Remove from heat.

Stir in butter, salt, pepper, and garlic puree.

Combine milk and eggs; add grits mixture, mixing well. Fold in Swiss cheese, spinach, and ham.

Grease an 11" x 7" x 1-1/2" baking dish or 8 (10-ounce) custard cups. Sprinkle bottom and sides with Parmesan cheese, coating well. Spoon grits mixture into baking dish or cups.

Bake at 350 F degrees 45 minutes (35 minutes for cups) or until puffed and firm. Serve immediately. Yield: 8 servings.

Note: to freeze Garlicky Ham and Spinach Grits, prepare as directed, but do not bake. Cover unbaked grits with aluminum foil, and freeze. To serve, thaw in refrigerator; remove from refrigerator, and let stand 30 minutes. Bake as directed.

"Southern Living", October, 1994. Typos by Jeff Pruett.

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