See more
Photo: Becky Luigart-Stayner; Styling: Annette Joseph Photo by: Photo: Becky Luigart-Stayner; Styling: Annette Joseph

Highlands Baked Grits

Look no further for the most decadent grits around.

Southern Living APRIL 2012

  • Yield: Makes 4 servings
  • Hands-on: 40 Minutes
  • Total: 1 Hour, 55 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 197
  • 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

Go to Full Version of

Highlands Baked Grits Recipe