Baked Grits With Ham, Wild Mushrooms And Parmesan

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 3/4 cups water
• 1 teaspoon salt
• 1 cup corn grits
• 3/4 cup grated parmesan cheese (about 3 ounces)
• 1/2 cup packed grated cheddar cheese (about 2 ounces)
• 4 tablespoons butter (1/2 stick)
• 1 large egg
• 4 cups assorted fresh wild mushrooms, sliced (such as chanterelle, morel, stemmed shiitake or oyster)
• 1/2 cup country ham, matchstick-size strips
• 2 tablespoons minced shallots
• 1/2 cup dry wine
• 1/2 cup whipping cream
• 2 tablespoons minced fresh thyme

Recipe

• 1 preheat oven to 325°f.
• 2 butter 8x8x2-inch glass baking dish.
• 3 bring 4 3/4 cups water and salt to boil in heavy medium pot.
• 4 add corn grits to boiling water in thin steady stream, stirring constantly.
• 5 reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes.
• 6 pour cooked grits into large mixing bowl.
• 7 whisk in 1/4 cup grated parmesan cheese, grated cheddar cheese and 2 tablespoons butter.
• 8 season grits to taste with pepper.
• 9 whisk in egg.
• 10 transfer to prepared baking dish.
• 11 place dish in large roasting pan.
• 12 fill roasting pan with enough hot water to come halfway up sides of baking dish.
• 13 bake until grits are firm to touch, about 45 minutes.
• 14 meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
• 15 add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes.
• 16 add wine and cook until almost all liquid is absorbed, about 3 minutes.
• 17 add whipping cream and cook until slightly thickened, about 3 minutes.
• 18 stir in fresh thyme.
• 19 season mixture to taste with salt and pepper.
• 20 spoon baked corn grits onto plates.
• 21 top with mushroom and ham mixture.
• 22 sprinkle with remaining 1/2cup grated parmesan cheese and serve immediately.
• 23 *corngrits, also known as polenta, are available at italian markets, natural foods stores and some supermarkets.
• 24 if unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes.