Baked Grits With Ham Wild Mushrooms And Parmesan Recipe

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.