Mcewen & Sons Grits With Poached Eggs And Country Ham

• 4 cups filtered or spring water
• 1/2 tablespoon kosher salt
• 1 cup uncooked stone-ground white grits
• 1/2 cup grated grana padano or Parmigiano-Reggiano cheese
• 2 tablespoons butter
• Freshly ground black pepper to taste
• Tabasco to taste
• 2 cups button mushrooms, quartered
• 1 tablespoon oil
• 1 shallot, finely minced
• 1/4 cup julienned country ham
• 1/4 cup port wine
• 1/2 cup chicken stock
• 4 large fresh eggs, poached
• 1 bunch frisee or watercress, cleaned and dried
• Additional kosher salt and freshly ground black pepper

1. Combine water and 1/2 tablespoon kosher salt in a medium, heavy saucepan; bring to a boil. Whisk in grits, and lower heat to a simmer. Cook 20 minutes or until almost tender, stirring occasionally. Remove from heat, and add cheese, butter, pepper to taste (about 1/8 teaspoon), and Tabasco to taste (about 1/8 teaspoon), whisking to combine thoroughly. Cover and keep warm.
2. Saute mushrooms in hot oil in a saute; pan or large skillet over medium-high heat about 3 minutes. Add shallot and country ham, and cook 30 seconds. Add port wine and chicken stock, and cook until mixture is reduced by three-fourths.
3. Spoon grits onto serving plates, and top with poached eggs. Spoon ham and mushroom sauce evenly over the eggs. Toss frisee with vinaigrette, and season with salt and pepper; scatter frisee mixture along the edges of the grits, and serve.

water, kosher salt, stoneground white grits, padano, butter, freshly ground black pepper, button mushrooms, oil, shallot, country ham, port wine, chicken stock, fresh eggs, salt

Taken from www.myrecipes.com/recipe/mcewen-sons-grits-with-poached-eggs-country-ham (may not work)