Highlands Baked Grits
- Ready In:
- 2hrs 35mins
- Ingredients:
- 25
- Serves:
-
8-10
ingredients
-
Grits
- 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 white pepper, to taste
- 1 large egg, beaten
-
Sauce
- 1⁄2 cup white 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 white 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
directions
- In a large heavy saucepan, bring the water and 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 the heat and add the butter, Parmigiano, and white pepper, stirring until combined.
- Add the egg and stir to incorporate.
- Meanwhile, preheat the oven to 375°; butter eight to ten 4-6 ounce ramekins.
- 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.
- Cover with foil and bake for 15 minutes.
- Remove the foil and bake for about 20 minutes longer, or until the tops are crusty and beginning to brown.
- Meanwhile, in a medium saute pan, combine the wine, vinegar, shallots, bay leaf, chile pepper, and ham and bring to a boil.
- Cook until only 1 tablespoon of liquid remains.
- Decrease 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.
- Strain the sauce into a saucepan.
- Add the Parmigiano and season with salt and pepper, lemon juice, and hot sauce to taste; keep warm.
- Heat the oil in a small saute pan over med-high heat.
- Add the julienned ham, mushrooms, and shallot and cook until the mushrooms are barely tender, 3-4 minutes.
- Unmold 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.
- Note: the grits may be baked up to 1 hour ahead and set aside at room temperature.
- Reheat on a baking sheet in a 400° oven until warmed through.
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