Best Baked Grits With Parmesan Sauce Mushrooms And Ham Recipes

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CREAMY STONE-GROUND GRITS WITH MUSHROOMS AND COUNTRY HAM



Creamy Stone-Ground Grits with Mushrooms and Country Ham image

I once demonstrated this recipe for a fundraiser in my hometown. When I started whisking milk into the grits, rather than stirring in water with a spoon, the influence of French culinary training became obvious. I can pretty much guarantee that Meme never whisked her grits. And years ago, grits were a food of the poor and milk was a luxury reserved for dishes deemed more important than grits. For my family and many Southerners, grits are prepared with water. But, for reasons French or otherwise, I like blending a bit of milk or heavy cream with the water to make them even creamier. Country ham, the South's version of Spanish Serrano or Italian prosciutto, is brined, smoked, and aged, and can be very salty. In this recipe, it is not necessary to soak the ham to remove the salt; simply add less salt when cooking the mushrooms.

Yield serves 4 to 6

Number Of Ingredients 11

2 cups water
2 cups whole milk
1 cup stone-ground or coarse-ground grits
Coarse salt and freshly ground black pepper
2 tablespoons canola oil
4 ounces country ham, thinly sliced into strips
1 1/2 pounds mixed fresh mushrooms (such as white button, cremini, morel, chanterelle, or portobello), sliced
1/4 cup dry white wine
3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter

Steps:

  • In a large, heavy-bottomed saucepan, bring the water and milk to a gentle boil over medium high heat. Slowly add the grits, whisking constantly. Season with salt and pepper. Decrease the heat to low, and simmer, stirring often, until the grits are creamy and thick, 45 to 60 minutes.
  • Line a plate with paper towels. While the grits are cooking, heat the oil in a large skillet over medium-high heat. Add the ham and cook until lightly browned and some of the fat has rendered, about 3 minutes. Remove the ham from the skillet to the prepared plate and tent loosely with aluminum foil to keep warm.
  • In the same skillet, using the oil left in the pan, add the mushrooms, season with freshly ground pepper, and saute, stirring, until barely tender, about 2 minutes. (No salt is needed, as the salt from the ham has flavored the cooking oil.) Add the wine and cook, stirring, until the liquid has evaporated and the mushrooms are tender, about 5 more minutes. Taste and adjust for seasoning with salt and pepper. Set aside.
  • Remove the grits from the heat; whisk in the cheese, parsley, and butter. Taste and adjust for seasoning with salt and pepper. To serve, place a dollop of grits on individual serving plates. Spoon over the sauteed mushrooms and top with the country ham. Serve immediately.

HIGHLANDS BAKED GRITS



Highlands Baked Grits image

Provided by Frank Stitt

Categories     appetizer

Time 2h

Yield Serves 8 to 10

Number Of Ingredients 23

1 teaspoon kosher salt
1 cup yellow stone-ground grits, preferably organic
2 tablespoons unsalted butter, at room temperature
1/4 cup finely grated Parmigiano-Reggiano cheese
Freshly ground white pepper to taste
1 large egg, beaten
1/2 cup white wine
1/4 cup sherry vinegar, or to taste
2 shallots, minced
1 bay leaf
1 dried red chili pepper
1 to 2 ounces country ham or prosciutto
1 tablespoon heavy cream
8 tablespoons unsalted butter, cut into cubes, plus more for greasing the ramekins or casserole
2 tablespoons finely grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground white pepper
Juice of 1/2 lemon, or to taste
Hot sauce, like Tabasco or Cholula
1 tablespoon olive oil
2 thin slices country ham or prosciutto, cut into thin strips
1/2 cup chanterelle, morel, shiitake or oyster mushrooms, cut into 1- to 2-inch pieces
1 shallot, minced
Thyme leaves for garnish

Steps:

  • In a large, heavy saucepan, bring four cups of water and the salt to a boil. Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from heat and add the butter, Parmigiano and white pepper, stirring until combined. Add the egg and stir to incorporate.
  • Meanwhile, preheat the oven to 375. Butter 8 to 10 4- to 6-ounce ramekins, or a large, oven-safe casserole that will hold the grits.
  • Divide the grits among the buttered ramekins if using or fill the casserole, then place in a baking pan and add enough hot water to it to come halfway up the sides of the ramekins or casserole. Cover with foil and bake for 15 minutes. Remove the foil and bake for approximately 20 minutes longer, or until the tops are crusty and beginning to brown.
  • While the grits are baking, combine the wine, vinegar, shallots, bay leaf, chili pepper and ham in a medium sauté pan, set it over high heat and bring to a boil.
  • Cook mixture until only 1 tablespoon of liquid remains. Now reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
  • Strain the sauce into a saucepan. Add the Parmigiano and season with salt and pepper, lemon juice and hot sauce to taste. Keep warm.
  • Heat olive oil in a small sauté pan set over medium-high heat. Add the thin-cut ham or prosciutto, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
  • Unmold the grits onto serving plates and turn browned-side up. Ladle a little sauce around the grits and top with the mushrooms and ham. Garnish with thyme leaves. If using a casserole, you can simply put the sauce on top of the whole, garnish with thyme leaves and serve in big, heaping spoonfuls with extra sauce on the side.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 246 milligrams, Sugar 2 grams, TransFat 0 grams

HIGHLANDS BAKED GRITS



Highlands Baked Grits image

Make and share this Highlands Baked Grits recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h35m

Yield 8-10 serving(s)

Number Of Ingredients 25

4 cups water, preferably spring water
1 teaspoon kosher salt
1 cup yellow stone-ground grits
2 tablespoons unsalted butter, at room temperature
1/4 cup finely grated parmigiano-reggiano cheese
freshly grated white pepper, to taste
1 large egg, beaten
1/2 cup white wine
1/4 cup sherry wine vinegar (or to taste)
2 shallots, minced
1 bay leaf
1 dried red chili pepper
1 -2 ounce country ham (trimmings, end pieces, and scraps from the shank are fine)
1 tablespoon heavy cream
8 tablespoons unsalted butter, cut into cubes
2 tablespoons finely grated parmigiano-reggiano cheese
kosher salt
fresh ground white pepper
1/2 lemon, juice of (or to taste)
hot sauce (such as Tabasco or Cholula)
1 tablespoon olive oil
2 thin slices country ham or 2 prosciutto, cut into julienne strips
1/2 cup chanterelle mushrooms l mixed mushrooms (or more) or 1/2 cup oyster mushroom, cut into 1 to 2 inch pieces
1 shallot, minced
thyme leaves, for garnish

Steps:

  • In a large heavy saucepan, bring the water and salt to a boil.
  • Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour.
  • Remove from the heat and add the butter, Parmigiano, and white pepper, stirring until combined.
  • Add the egg and stir to incorporate.
  • Meanwhile, preheat the oven to 375°; butter eight to ten 4-6 ounce ramekins.
  • Divide the grits among the buttered ramekins, place in a baking pan, and add enough hot water to the pan to come halfway up the sides of the ramekins.
  • Cover with foil and bake for 15 minutes.
  • Remove the foil and bake for about 20 minutes longer, or until the tops are crusty and beginning to brown.
  • Meanwhile, in a medium saute pan, combine the wine, vinegar, shallots, bay leaf, chile pepper, and ham and bring to a boil.
  • Cook until only 1 tablespoon of liquid remains.
  • Decrease heat to low and stir in the cream.
  • Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
  • Strain the sauce into a saucepan.
  • Add the Parmigiano and season with salt and pepper, lemon juice, and hot sauce to taste; keep warm.
  • Heat the oil in a small saute pan over med-high heat.
  • Add the julienned ham, mushrooms, and shallot and cook until the mushrooms are barely tender, 3-4 minutes.
  • Unmold grits onto serving plates and turn browned side up.
  • Ladle a little sauce around the grits and top with the mushrooms and ham.
  • Garnish with thyme leaves.
  • Note: the grits may be baked up to 1 hour ahead and set aside at room temperature.
  • Reheat on a baking sheet in a 400° oven until warmed through.

Nutrition Facts : Calories 272.4, Fat 19.4, SaturatedFat 10.9, Cholesterol 68.7, Sodium 344.2, Carbohydrate 17.6, Fiber 0.9, Sugar 0.4, Protein 4.8

CHEESY BAKED GRITS



Cheesy Baked Grits image

I had this at a party at a colleague's house. I've loved cheese grits for years, but these are by far the best I've ever had.

Provided by ABBYLADYBUG

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h25m

Yield 12

Number Of Ingredients 8

1 quart milk
½ cup butter
1 cup uncooked grits
1 teaspoon salt
½ teaspoon white pepper
1 cup shredded Cheddar cheese
⅓ cup butter
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Bring the milk to a boil in a pot over medium heat. Melt 1/2 cup butter in the boiling milk. Gradually mix in the grits, and cook 5 minutes, stirring constantly. Remove from heat, and season with salt and pepper. Beat with a whisk or electric mixer until smooth. Mix in the Cheddar cheese and 1/3 cup butter. Transfer to the prepared baking dish, and sprinkle with Parmesan cheese.
  • Bake 1 hour in the preheated oven, until firm.

Nutrition Facts : Calories 266.5 calories, Carbohydrate 14.5 g, Cholesterol 56.1 mg, Fat 19.5 g, Fiber 0.2 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 453.2 mg, Sugar 4 g

BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN



Baked Grits with Ham, Wild Mushrooms and Parmesan image

Categories     Cheese     Mushroom     Side     Bake     Dinner     Parmesan     Ham     Fall     Hominy/Cornmeal/Masa     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

4 3/4 cups water
1 teaspoon salt
1 cup corn grits*
3/4 cup grated Parmesan cheese (about 3 ounces)
1/2 cup (packed) grated white cheddar cheese (about 2 ounces)
4 tablespoons (1/2 stick) butter
1 large egg
4 cups assorted fresh wild mushrooms (such as chanterelle, morel, stemmed shiitake or oyster), sliced
1/2 cup matchstick-size strips country ham
2 tablespoons minced shallot
1/2 cup dry white wine
1/2 cup whipping cream
2 tablespoons minced fresh thyme
*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes.

Steps:

  • Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 43/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.
  • Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.
  • Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.

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