Highlands Baked Grits

Ingredients

For the grits

• 1 teaspoon kosher salt
• 1 cup yellow stone-ground grits, preferably organic
• 2 tablespoons unsalted butter, at room temperature
• ¼ cup finely grated Parmigiano-Reggiano cheese
• Freshly ground white pepper to taste
• 1 large egg, beaten

For the sauce

• ½ cup white wine
• ¼ cup sherry vinegar, or to taste
• 2 shallots, minced
• 1 bay leaf
• 1 dried red chili pepper
• 1 to 2 ounces country ham or prosciutto
• 1 tablespoon heavy cream
• 8 tablespoons unsalted butter, cut into cubes, plus more for greasing the ramekins or casserole
• 2 tablespoons finely grated Parmigiano-Reggiano cheese
• Kosher salt and freshly ground white pepper
• Juice of 1/2 lemon, or to taste
• Hot sauce, like Tabasco or Cholula
• 1 tablespoon olive oil
• 2 thin slices country ham or prosciutto, cut into thin strips
• ½ cup chanterelle, morel, shiitake or oyster mushrooms, cut into 1- to 2-inch pieces
• 1 shallot, minced
• Thyme leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    332 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 11 grams protein; 88 milligrams cholesterol; 1056 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 8 to 10

Preparation

1. In a large, heavy saucepan, bring four cups of water and the salt to a boil. 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. Remove from heat and add the butter, Parmigiano and white pepper, stirring until combined. Add the egg and stir to incorporate.
2. Meanwhile, preheat the oven to 375. Butter 8 to 10 4- to 6-ounce ramekins, or a large, oven-safe casserole that will hold the grits.
3. Divide the grits among the buttered ramekins if using or fill the casserole, then place in a baking pan and add enough hot water to it to come halfway up the sides of the ramekins or casserole. Cover with foil and bake for 15 minutes. Remove the foil and bake for approximately 20 minutes longer, or until the tops are crusty and beginning to brown.
4. While the grits are baking, combine the wine, vinegar, shallots, bay leaf, chili pepper and ham in a medium sauté pan, set it over high heat and bring to a boil.
5. Cook mixture until only 1 tablespoon of liquid remains. Now reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
6. Strain the sauce into a saucepan. Add the Parmigiano and season with salt and pepper, lemon juice and hot sauce to taste. Keep warm.
7. Heat olive oil in a small sauté pan set over medium-high heat. Add the thin-cut ham or prosciutto, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
8. Unmold the grits onto serving plates and turn browned-side up. Ladle a little sauce around the grits and top with the mushrooms and ham. Garnish with thyme leaves. If using a casserole, you can simply put the sauce on top of the whole, garnish with thyme leaves and serve in big, heaping spoonfuls with extra sauce on the side.

About 2 hours