HIGHLANDS BAKED GRITS

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.