Name: Highlands Baked Grits
Ingredients: 1 teaspoon kosher salt; 1 cup uncooked yellow stone-ground grits; 2 tablespoons unsalted butter (at room temperature); 1/4 cup finely grated Parmigiano-Reggiano cheese; 1 large egg (beaten); 1/2 cup dry white wine; 1/4 cup sherry vinegar; 1 ounce country ham (diced); 2 shallots (minced); 1 bay leaf; 1 teaspoon dried crushed red pepper; 1 tablespoon heavy cream; 1/2 cup unsalted butter (cut into cubes); 2 tablespoons finely grated Parmigiano-Reggiano cheese; 1 tablespoon fresh lemon juice; Hot sauce; 1/2 cup assorted fresh mushrooms (cut into 1- to 2-inch pieces); 2 ounces country ham (cut into thin strips); 1 shallot (minced); 1 tablespoon olive oil

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Highlands Baked Grits

Course: Side Dish

Keyword: grits

Servings:

Author: Frank Stitt, Frank Stitt's Southern Table

Ingredients

Grits

1 teaspoon kosher salt
1 cup uncooked yellow stone-ground grits
2 tablespoons unsalted butter at room temperature
1/4 cup finely grated Parmigiano-Reggiano cheese
1 large egg beaten

Sauce

1/2 cup dry white wine
1/4 cup sherry vinegar
1 ounce country ham diced
2 shallots minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 tablespoon heavy cream
1/2 cup unsalted butter cut into cubes
2 tablespoons finely grated Parmigiano-Reggiano cheese
1 tablespoon fresh lemon juice
Hot sauce

Mushroom Topping

1/2 cup assorted fresh mushrooms cut into 1- to 2-inch pieces
2 ounces country ham cut into thin strips
1 shallot minced
1 tablespoon olive oil

Instructions

Prepare Grits: Bring salt and 4 cups water to a boil in a large heavy saucepan over medium heat. Gradually stir in grits. Bring to a boil; reduce heat to medium-low, and cook, stirring often, 45 minutes to 1 hour or until grits are thick. Remove from heat, and stir in 2 Tbsp. butter, 1/4 cup cheese, and freshly ground white pepper to taste. Stir in egg until blended.
Preheat oven to 375°. Divide grits among 4 (4- to 6-oz.) buttered ramekins; place ramekins in a 13- x 9-inch pan, and add hot water to pan halfway up sides of ramekins. Cover pan with aluminum foil.
Bake at 375° for 15 minutes. Uncover and bake 20 minutes or until tops begin to brown.
Meanwhile, prepare Sauce: Combine wine and next 5 ingredients in a medium saucepan, and bring to a boil over medium heat. Cook, stirring often, 5 to 7 minutes or until liquid is reduced to 1 Tbsp. Reduce heat to low; stir in cream. Gradually whisk in cubed butter, 1 cube at a time, whisking until blended after each addition. Remove from heat.
Pour mixture through a wire-mesh strainer into a small saucepan. Stir in cheese and lemon juice. Season with kosher salt, white pepper, and hot sauce to taste. Keep warm.
Prepare Mushroom Topping: Sauté mushrooms and next 2 ingredients in hot oil 3 to 4 minutes or until mushrooms are just tender.
Unmold grits onto serving plates, and serve with sauce and mushroom topping.