Prep 15 mins
Cook 1 hr
This is a recipe that I got from Bon Appetit. I just could not believe how good this was! I've always been a fan of grits, but this recipe has just taken them to a whole new level.
- 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 butter (1/2 stick)
- 1 large egg
- 4 cups assorted fresh wild mushrooms, sliced (such as chanterelle, morel, stemmed shiitake or oyster)
- 1⁄2 cup country ham, matchstick-size strips
- 2 tablespoons minced shallots
- 1⁄2 cup dry white wine
- 1⁄2 cup whipping cream
- 2 tablespoons minced fresh thyme
- Preheat oven to 325°F.
- Butter 8x8x2-inch glass baking dish.
- Bring 4 3/4 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 1/2cup grated Parmesan cheese and serve immediately.
- *Corngrits, 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.
Being a Georgia boy I have a great yen for grits and now that I live in upstate NY I always take grit casseroles to "dish to pass" events, also found edible wild mushrooms on my land completing my relish for this recipe. I would suggest fresh corn or prepared hominy (found in hispanic groceries) to the grit bake to emphasize the corn flavor. Ham bouillon cubes are good for flavor as well.