Highlands Baked Grits

Highlands Baked Grits Recipe
Photo: Becky Luigart-Stayner; Styling: Annette Joseph
Look no further for the most decadent grits around.

Yield:

Makes 4 servings

Recipe from

Southern Living

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 55 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Frank Stitt,

Frank Stitt's Southern Table

April 2012
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