- 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
- 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
- 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
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.
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.
Bake at 375° for 15 minutes. Uncover and bake 20 minutes or until tops begin to brown.
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.
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.
Prepare Mushroom Topping: Sauté mushrooms and next 2 ingredients in hot oil 3 to 4 minutes or until mushrooms are just tender.
Unmold grits onto serving plates, and serve with sauce and mushroom topping.