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Highlands Baked Grits

Photo: Becky Luigart-Stayner; Styling: Annette Joseph
Hands-on time 40 mins
Total time 1 hr, 55 mins
Yield Makes 4 servings
Look no further for the most decadent grits around.


  • Grits
  • 1 teaspoon kosher salt
  • 1 cup uncooked yellow stone-ground grits
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 1 large egg, beaten
  • Sauce
  • 1/2 cup dry white wine
  • 1/4 cup sherry vinegar
  • 1 ounce country ham, diced
  • 2 shallots, minced
  • 1 bay leaf
  • 1 teaspoon dried crushed red pepper
  • 1 tablespoon heavy cream
  • 1/2 cup unsalted butter, cut into cubes
  • 2 tablespoons finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon fresh lemon juice
  • Hot sauce
  • Mushroom Topping
  • 1/2 cup assorted fresh mushrooms, cut into 1- to 2-inch pieces
  • 2 ounces country ham, cut into thin strips
  • 1 shallot, minced
  • 1 tablespoon olive oil

Nutrition Information

  • calories 197
  • 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. Prepare Grits: Bring salt and 4 cups water to a boil in a large heavy saucepan over medium heat. Gradually stir in grits. Bring to a boil; reduce heat to medium-low, and cook, stirring often, 45 minutes to 1 hour or until grits are thick. Remove from heat, and stir in 2 Tbsp. butter, 1/4 cup cheese, and freshly ground white pepper to taste. Stir in egg until blended.

  2. Preheat oven to 375°. Divide grits among 4 (4- to 6-oz.) buttered ramekins; place ramekins in a 13- x 9-inch pan, and add hot water to pan halfway up sides of ramekins. Cover pan with aluminum foil.

  3. Bake at 375° for 15 minutes. Uncover and bake 20 minutes or until tops begin to brown.

  4. Meanwhile, prepare Sauce: Combine wine and next 5 ingredients in a medium saucepan, and bring to a boil over medium heat. Cook, stirring often, 5 to 7 minutes or until liquid is reduced to 1 Tbsp. Reduce heat to low; stir in cream. Gradually whisk in cubed butter, 1 cube at a time, whisking until blended after each addition. Remove from heat.

  5. Pour mixture through a wire-mesh strainer into a small saucepan. Stir in cheese and lemon juice. Season with kosher salt, white pepper, and hot sauce to taste. Keep warm.

  6. Prepare Mushroom Topping: Sauté mushrooms and next 2 ingredients in hot oil 3 to 4 minutes or until mushrooms are just tender.

  7. Unmold grits onto serving plates, and serve with sauce and mushroom topping.

Frank Stitt's Southern Table