Baked Grits With Country Ham, Wild Mushrooms, Fresh Thyme, And Parmesan

• 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)

1. Preheat oven to 325u0b0.
2. 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.
3. 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 325u0b0 for 20 minutes. Remove ramekins from pan; cool completely on a wire rack.
4. 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.
5. 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.
6. 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; saute 3 minutes or just until mushrooms are tender.
7. 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.

grits, water, kosher salt, stoneground yellow grits, cheese, white pepper, egg, cooking spray, shallots, white wine, chicken broth, sherry vinegar, bay leaf, chile pepper, cornstarch, butter, whipping cream, cheese, lemon juice, black pepper, remaining ingredients, country ham, shiitake mushroom, shallots, water, thyme, thyme

Taken from www.myrecipes.com/recipe/baked-grits-with-country-ham-wild-mushrooms-fresh-thyme-parmesan (may not work)