Ingredientes para Baked Grits With Ham Wild Mushrooms And Parmesan
- 4 3/4 cups water
- 1 teaspoon salt, plus more to taste
- 1 cup coarse ground corn grits
- 3/4 cup grated Parmesan cheese, divided
- 1/2 cup grated white cheddar cheese
- 4 tablespoons butter, divided, plus more for dish
- 1 large egg
- 8 ounces assorted wild mushrooms, sliced
- 4 ounces country ham, diced
- 1 tablespoon minced shallot
- 1/2 cup dry white wine
- 1/2 cup heavy whipping cream
- 1 tablespoon fresh thyme leaves
- freshly ground black pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Grits With Ham Wild Mushrooms And Parmesan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Baked Grits With Ham Wild Mushrooms And Parmesan
- Preheat oven to 325°F (160°C).
- Butter an 8x8x2-inch glass baking dish.
- In a heavy medium pot, bring 4 ¾ cups of water and 1 teaspoon of salt to a boil.
- Slowly whisk in 1 cup of coarse ground corn grits, stirring constantly to prevent lumps.
- Reduce heat to low and simmer, stirring frequently, until the grits are thick, about 20 minutes.
- Pour the cooked grits into a large mixing bowl.
- Whisk in ¼ cup grated Parmesan cheese, ½ cup grated cheddar cheese, and 2 tablespoons of butter.
- Season the grits with freshly ground black pepper to taste.
- Whisk in 1 large egg.
- Transfer the grit mixture to the prepared baking dish.
- Place the baking dish in a larger roasting pan.
- Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish.
- Bake until the grits are firm to the touch, about 45 minutes.
- Meanwhile, prepare the mushroom and ham topping:
- Melt 2 tablespoons of butter in a heavy large skillet over medium-high heat.
- Add 8 ounces of assorted wild mushrooms, 4 ounces of diced ham, and 1 tablespoon of minced shallot. Sauté until the mushrooms are tender, about 4 minutes.
- Add ½ cup of dry white wine and cook until almost all the liquid is absorbed, about 3 minutes.
- Stir in ½ cup of heavy whipping cream and cook until slightly thickened, about 3 minutes.
- Stir in 1 tablespoon of fresh thyme leaves.
- Season the mushroom and ham mixture with salt and pepper to taste.
- Spoon the baked corn grits onto plates.
- Top with the mushroom and ham mixture.
- Sprinkle with the remaining ½ cup of grated Parmesan cheese and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
5g
Fat
75g
Carbs
8g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Eggs Dairy Vegetables American Southern United States Oven Grains Eggs Stove Top Dietary Copycat Low Calorie Comfort Food Low Carb Mushrooms Low In Something Pasta Rice And Grains Novelty Taste Mood Savory Equipment Presentation Served Hot 4 Hours Or Less
