Highlands Baked Grits

Total Time: 2 hrs 35 mins Preparation Time: 1 hr Cook Time: 1 hr 35 mins

Ingredients

• Servings: 8
• 4 cups water, preferably spring water
• 1 teaspoon kosher salt
• 1 cup yellow stone-ground grits
• 2 tablespoons unsalted butter, at room temperature
• 1/4 cup finely grated parmigiano-reggiano cheese
• freshly grated pepper, to taste
• 1 large egg, beaten
• 1/2 cup wine
• 1/4 cup sherry wine vinegar (or to taste)
• 2 shallots, minced
• 1 bay leaf
• 1 dried red chili pepper
• 1 -2 ounce country ham (trimmings, end pieces, and scraps from the shank are fine)
• 1 tablespoon heavy cream
• 8 tablespoons unsalted butter, cut into cubes
• 2 tablespoons finely grated parmigiano-reggiano cheese
• kosher salt
• fresh ground pepper
• 1/2 lemon, juice of (or to taste)
• hot sauce (such as tabasco or cholula)
• 1 tablespoon olive oil
• 2 thin slices country ham or 2 prosciutto, cut into julienne strips
• 1/2 cup chanterelle mushrooms l mixed mushrooms (or more) or 1/2 cup oyster mushroom, cut into 1 to 2 inch pieces
• 1 shallot, minced
• thyme leaves, for garnish

Recipe

• 1 in a large heavy saucepan, bring the water and salt to a boil.
• 2 stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour.
• 3 remove from the heat and add the butter, parmigiano, and pepper, stirring until combined.
• 4 add the egg and stir to incorporate.
• 5 meanwhile, preheat the oven to 375°; butter eight to ten 4-6 ounce ramekins.
• 6 divide the grits among the buttered ramekins, place in a baking pan, and add enough hot water to the pan to come halfway up the sides of the ramekins.
• 7 cover with foil and bake for 15 minutes.
• 8 remove the foil and bake for about 20 minutes longer, or until the tops are crusty and beginning to brown.
• 9 meanwhile, in a medium saute pan, combine the wine, vinegar, shallots, bay leaf, chile pepper, and ham and bring to a boil.
• 10 cook until only 1 tablespoon of liquid remains.
• 11 decrease heat to low and stir in the cream.
• 12 whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
• 13 strain the sauce into a saucepan.
• 14 add the parmigiano and season with salt and pepper, lemon juice, and hot sauce to taste; keep warm.
• 15 heat the oil in a small saute pan over med-high heat.
• 16 add the julienned ham, mushrooms, and shallot and cook until the mushrooms are barely tender, 3-4 minutes.
• 17 unmold grits onto serving plates and turn browned side up.
• 18 ladle a little sauce around the grits and top with the mushrooms and ham.
• 19 garnish with thyme leaves.
• 20 note: the grits may be baked up to 1 hour ahead and set aside at room temperature.
• 21 reheat on a baking sheet in a 400° oven until warmed through.