Baked Grits with Country Ham and Mushroom Topping

Baked Grits with Country Ham and Mushroom Topping

By Tammy Algood Published: April 1, 2013

• Yield: 4 Servings

Ingredients

• 1 teaspoon salt
• 1 cup grits not quick-cooking
• 6 tablespoons unsalted butter divided
• 1/2 cup Romano cheese grated
• 2 tablespoons Romano cheese grated
• 1/4 teaspoon white pepper
• 1 egg beaten
• 1/2 cup dry white wine
• 1/4 cup red wine vinegar
• 2 ounces country ham divided and diced
• 2 shallots peeled and diced
• 1 teaspoon crushed red pepper
• 1 tablespoon half-and-half or cream
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1/2 cup shitake or wild mushrooms coarsely chopped

Instructions

1. In a large saucepan over medium heat, combine the salt with 4 cups of water. Bring to a boil and gradually stir in the grits. Reduce the heat to medium-low and cook, stirring often, for 45 minutes or until the grits are thick and bubbly.
   
2. Meanwhile, preheat the oven to 375 degrees and grease four (4- to 6-ounce) ramekins and place in a 13-inch-by-9-inch baking dish. Heat water in a kettle to pour around the ramekins. Remove the grits from the heat and stir in 2 tablespoons of the butter, 1/4 cup of the cheese and the white pepper. Add the egg and stir until well blended.
   
3. Divide the grits evenly among the four ramekins and add enough hot water to go halfway up the sides of the ramekins. Cover with foil and bake 15 minutes. Uncover and bake 20 minutes longer or until the tops begin to brown.
   
4. Meanwhile, in a small saucepan, combine the wine, vinegar, ham, shallots and crushed red pepper. Bring to a boil and cook 6 minutes, stirring frequently. Reduce the heat to low and add the half-and-half or cream. Gradually whisk in the remaining butter in pieces and remove from the heat when melted. Strain the sauce into a separate bowl and add the remaining cheese, lemon juice and cayenne. Cover the sauce to keep it warm.
   
5. Add the oil to the original saucepan and return to the stove over medium heat. When hot, add the ham and shallots from straining and then add mushrooms. Cook 4 minutes. Unmold the grits and spoon the sauce over each serving. Garnish with the mushroom mixture and serve warm.