Baked Grits with GBaked Grits with Goat Cheese and Spicy Cream Sauce with Smoked Ham and Mushrooms
INGREDIENTS
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Grits
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1 teaspoon kosher salt
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1 1/4 cup uncooked Anson Mills white heirloom stone-ground grits
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2 cups cream
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2 cups water
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2 tablespoons unsalted butter
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1/4 cup finely grated Parmigiano-Reggiano
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1/4 cup fresh local goat cheese
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2 large eggs, beaten
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Sauce
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1/2 cup dry white wine
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1/4 cup sherry vinegar
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1 ounce smoked country ham, diced
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2 shallots, minced
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1 bay leaf
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1 teaspoon dried crushed red pepper
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1/4 cup heavy cream
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1/2 cup unsalted butter, cut into cubes
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1 tsp arrowroot
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2 tablespoons finely grated Parmigiano-Reggiano cheese
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1 tablespoon fresh lemon juice
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Hot sauce
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Mushroom Topping
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1/2 cup assorted fresh mushrooms, cut into 1- to 2-inch pieces
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2 ounces smoked country ham (or prosciutto), cut into thin strips1 shallot, minced
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1 tablespoon olive oil
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