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Baked Grits With Ham Wild Mushrooms And Parmesan Recipe

Elevate your weeknight dinner with this creamy, cheesy, and utterly irresistible Baked Grits recipe! Inspired by Bon Appetit, this dish transforms humble grits into a gourmet masterpiece. Imagine tender baked grits, infused with rich parmesan, topped with a savory sauté of wild mushrooms and smoky ham. Get ready for a flavor explosion that will redefine your love for grits!

Prep Time 20 mins
Cook Time 75 mins
Calories 401.7 kcal
Protein 30g
Rating 4.0 (1 Reviews)
Baked Grits With Ham Wild Mushrooms And Parmesan

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Baked Grits With Ham Wild Mushrooms And Parmesan

  • 4 ¾ cups water
  • 1 teaspoon salt
  • Grits
  • Parmesan Cheese
  • White Cheddar Cheese
  • 4 tablespoons butter
  • 1 large egg
  • Wild Mushrooms
  • Country Ham
  • Shallots
  • Dry White Wine
  • ½ cup heavy whipping cream
  • 1 tablespoon fresh thyme leaves

How to Make Baked Grits With Ham Wild Mushrooms And Parmesan

  1. Preheat oven to 325°F (160°C).
  2. Butter an 8x8x2-inch glass baking dish.
  3. In a heavy medium pot, bring 4 ¾ cups of water and 1 teaspoon of salt to a boil.
  4. Slowly whisk in 1 cup of coarse ground corn grits, stirring constantly to prevent lumps.
  5. Reduce heat to low and simmer, stirring frequently, until the grits are thick, about 20 minutes.
  6. Pour the cooked grits into a large mixing bowl.
  7. Whisk in ¼ cup grated Parmesan cheese, ½ cup grated cheddar cheese, and 2 tablespoons of butter.
  8. Season the grits with freshly ground black pepper to taste.
  9. Whisk in 1 large egg.
  10. Transfer the grit mixture to the prepared baking dish.
  11. Place the baking dish in a larger roasting pan.
  12. Pour enough hot water into the roasting pan to come halfway up the sides of the baking dish.
  13. Bake until the grits are firm to the touch, about 45 minutes.
  14. Meanwhile, prepare the mushroom and ham topping:
  15. Melt 2 tablespoons of butter in a heavy large skillet over medium-high heat.
  16. 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.
  17. Add ½ cup of dry white wine and cook until almost all the liquid is absorbed, about 3 minutes.
  18. Stir in ½ cup of heavy whipping cream and cook until slightly thickened, about 3 minutes.
  19. Stir in 1 tablespoon of fresh thyme leaves.
  20. Season the mushroom and ham mixture with salt and pepper to taste.
  21. Spoon the baked corn grits onto plates.
  22. Top with the mushroom and ham mixture.
  23. Sprinkle with the remaining ½ cup of grated Parmesan cheese and serve immediately.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

36 g

Sugar

5g

Fat

75g

Carbs

8g

Recipe Categories (Choose a category 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