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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 6 servings.
Calories from Fat 9
Calories 18
% Daily Values*
Total Fat 1g 2 %
  Saturated Fat 1g 5 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 4mg 1 %
Sodium 452mg 19 %
Potassium 5mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 2g  
Vitamin A 0 % Vitamin C 0 %
Calcium 1 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • BAKED GRITS WITH HAM WILD MUSHROOMS AND PARMESAN

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BAKED GRITS WITH HAM WILD MUSHROOMS AND PARMESAN

Reference:

Bon Appétit, October 2000 Highlands Bar & Grill, Birmingham, AL R.S.V.P.

Prep:

Prep: 20 minutes; Total: 1 hour 5 minutes

Servings:

Makes 6 servings.

Ingredients
4 3/4 cups water
1 tsp salt
1 cup corn grits*
3/4 cup grated Parmesan cheese (about 3 ozs)
1/2 cup (packed) grated white cheddar cheese (about 2 ozs)
4 tbsps (1/2 stick) butter
1 large egg
4 cups assorted fresh wild mushrooms (such as cha

Cooking Instructions
Step 1 Preheat oven to 325F. Butter 8x8x2-inch glass baking dish. Bring 43/4 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.
Step 2 Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and sautЩ 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.
Step 3 Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2cup grated Parmesan cheese and serve immediately.
Step 4 *Corn grits, 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.