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Baked Grits with Country Ham, Wild Mushrooms, Fresh Thyme, and Parmesan

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield

8 servings

Ingredients

  • Grits:
  • 5 cups water
  • 1 teaspoon kosher salt
  • 1 1/4 cups stone-ground yellow grits
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon white pepper
  • 1 large egg
  • Cooking spray
  • Sauce:
  • 1/2 cup finely chopped shallots
  • 1/2 cup dry white wine
  • 1/2 cup fat-free, less-sodium chicken broth, divided
  • 1/4 cup sherry vinegar
  • 1 bay leaf
  • 1 dried chile pepper, crushed
  • 1 teaspoon cornstarch
  • 2 tablespoons butter
  • 1 tablespoon whipping cream
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • Remaining ingredients:
  • 1 ounce country ham, cut into julienne strips
  • 2 1/2 cups (1/2-inch) sliced shiitake mushroom caps
  • 1 tablespoon minced shallots
  • 1 teaspoon water
  • 3 thyme sprigs
  • Additional thyme sprigs (optional)

Nutrition Information

  • calories 197
  • caloriesfromfat 29 %
  • fat 6.3 g
  • satfat 3.9 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 7.1 g
  • carbohydrate 28.8 g
  • fiber 1.8 g
  • cholesterol 43 mg
  • iron 0.9 mg
  • sodium 456 mg
  • calcium 97 mg

How to Make It

  1. Preheat oven to 325°.

  2. To prepare grits, bring water and salt to a boil in a large saucepan; gradually stir in grits. Reduce heat; simmer 30 minutes or until thick, stirring constantly. Remove from heat; stir in 1/4 cup cheese and white pepper. Stir in egg.

  3. Spoon 1/2 cup grits mixture into each of 8 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan; cool completely on a wire rack.

  4. To prepare sauce, bring shallots, wine, 1/4 cup broth, vinegar, bay leaf, and chile to a boil in a small saucepan over medium heat; cook until reduced to 1 tablespoon liquid (about 6 minutes). Strain mixture through a sieve over a bowl; discard solids. Return liquid to pan.

  5. Combine 1/4 cup broth and cornstarch. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Reduce heat to low; add butter and cream, stirring with a whisk until well blended. Stir in 2 tablespoons cheese, juice, and black pepper.

  6. Cook the ham in a large nonstick skillet coated with cooking spray over medium heat 1 minute. Add mushrooms, 1 tablespoon shallots, 1 teaspoon water, and 3 thyme sprigs; sauté 3 minutes or just until mushrooms are tender.

  7. Loosen edges of grits with a knife or rubber spatula. Place a plate, upside down, on top of each ramekin; invert onto plates. Spoon 1 tablespoon sauce onto each plate; sprinkle ham mixture evenly among plates. Garnish with thyme sprigs, if desired.