Baked Grits with Country Ham, Wild Mushrooms, Fresh Thyme, and Parmesan

This is an adaptation of a signature appetizer at Stitt's Highlands Bar and Grill.

Yield: 8 servings

Ingredients

• Grits:
• 5  cups  water
• 1  teaspoon  kosher salt
• 1 1/4  cups  stone-ground yellow grits
• 1/4  cup  (1 ounce) grated Parmigiano-Reggiano cheese
• 1/4  teaspoon  white pepper
• 1  large egg
• Cooking spray
• 
  Sauce:
• 1/2  cup  finely chopped shallots
• 1/2  cup  dry white wine
• 1/2  cup  fat-free, less-sodium chicken broth, divided
• 1/4  cup  sherry vinegar
• 1  bay leaf
• 1  dried chile pepper, crushed
• 1  teaspoon  cornstarch
• 2  tablespoons  butter
• 1  tablespoon  whipping cream
• 2  tablespoons  grated Parmigiano-Reggiano cheese
• 1  teaspoon  fresh lemon juice
• 1/4  teaspoon  black pepper
• 
  Remaining ingredients:
• 1  ounce  country ham, cut into julienne strips
• 2 1/2  cups  (1/2-inch) sliced shiitake mushroom caps
• 1  tablespoon  minced shallots
• 1  teaspoon  water
• 3  thyme sprigs
• Additional thyme sprigs (optional)

Preparation

Preheat oven to 325°.

To prepare grits, bring water and salt to a boil in a large saucepan; gradually stir in grits. Reduce heat; simmer 30 minutes or until thick, stirring constantly. Remove from heat; stir in 1/4 cup cheese and white pepper. Stir in egg.

Spoon 1/2 cup grits mixture into each of 8 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 20 minutes. Remove ramekins from pan; cool completely on a wire rack.

To prepare sauce, bring shallots, wine, 1/4 cup broth, vinegar, bay leaf, and chile to a boil in a small saucepan over medium heat; cook until reduced to 1 tablespoon liquid (about 6 minutes). Strain mixture through a sieve over a bowl; discard solids. Return liquid to pan.

Combine 1/4 cup broth and cornstarch. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Reduce heat to low; add butter and cream, stirring with a whisk until well blended. Stir in 2 tablespoons cheese, juice, and black pepper.

Cook the ham in a large nonstick skillet coated with cooking spray over medium heat 1 minute. Add mushrooms, 1 tablespoon shallots, 1 teaspoon water, and 3 thyme sprigs; sauté 3 minutes or just until mushrooms are tender.

Loosen edges of grits with a knife or rubber spatula. Place a plate, upside down, on top of each ramekin; invert onto plates. Spoon 1 tablespoon sauce onto each plate; sprinkle ham mixture evenly among plates. Garnish with thyme sprigs, if desired.