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

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 29%
  • Fat: 6.3g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.1g
  • Carbohydrate: 28.8g
  • Fiber: 1.8g
  • Cholesterol: 43mg
  • Iron: 0.9mg
  • Sodium: 456mg
  • Calcium: 97mg

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)

Preparation

  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.
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