Highlands Baked Grits

• Grits
• 1 teaspoon kosher salt
• 1 cup uncooked yellow stone-ground grits
• 2 tablespoons unsalted butter, at room temperature
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 1 large egg, beaten
• Sauce
• 1/2 cup dry white wine
• 1/4 cup sherry vinegar
• 1 ounce country ham, diced
• 2 shallots, minced
• 1 bay leaf
• 1 teaspoon dried crushed red pepper
• 1 tablespoon heavy cream
• 1/2 cup unsalted butter, cut into cubes
• 2 tablespoons finely grated Parmigiano-Reggiano cheese
• 1 tablespoon fresh lemon juice
• Hot sauce
• Mushroom Topping
• 1/2 cup assorted fresh mushrooms, cut into 1- to 2-inch pieces
• 2 ounces country ham, cut into thin strips
• 1 shallot, minced
• 1 tablespoon olive oil

1. Prepare Grits: Bring salt and 4 cups water to a boil in a large heavy saucepan over medium heat. Gradually stir in grits. Bring to a boil; reduce heat to medium-low, and cook, stirring often, 45 minutes to 1 hour or until grits are thick. Remove from heat, and stir in 2 Tbsp. butter, 1/4 cup cheese, and freshly ground white pepper to taste. Stir in egg until blended.
2. Preheat oven to 375u0b0. Divide grits among 4 (4- to 6-oz.) buttered ramekins; place ramekins in a 13- x 9-inch pan, and add hot water to pan halfway up sides of ramekins. Cover pan with aluminum foil.
3. Bake at 375u0b0 for 15 minutes. Uncover and bake 20 minutes or until tops begin to brown.
4. Meanwhile, prepare Sauce: Combine wine and next 5 ingredients in a medium saucepan, and bring to a boil over medium heat. Cook, stirring often, 5 to 7 minutes or until liquid is reduced to 1 Tbsp. Reduce heat to low; stir in cream. Gradually whisk in cubed butter, 1 cube at a time, whisking until blended after each addition. Remove from heat.
5. Pour mixture through a wire-mesh strainer into a small saucepan. Stir in cheese and lemon juice. Season with kosher salt, white pepper, and hot sauce to taste. Keep warm.
6. Prepare Mushroom Topping: Saute mushrooms and next 2 ingredients in hot oil 3 to 4 minutes or until mushrooms are just tender.
7. Unmold grits onto serving plates, and serve with sauce and mushroom topping.

grits, kosher salt, unsalted butter, cheese, egg, sauce, white wine, sherry vinegar, country ham, shallots, bay leaf, red pepper, heavy cream, unsalted butter, cheese, lemon juice, sauce, mushroom topping, mushrooms, country ham, shallot, olive oil

Taken from www.myrecipes.com/recipe/highlands-baked-grits (may not work)