Baked Grits with Country Ham and Oyster Mushrooms

This dish takes a little time and effort to prepare, but it not only shows the sophisticated role grits can play in modern
Southern cookery but also provides a truly elegant appetizer or luncheon dish that will have guests raving with joy.

Makes 4 servings

INGREDIENTS:

FOR THE GRITS

• 4 cups water
• 11⁄2 teaspoons salt
• 1 cup stone-ground grits
• 2 tablespoons butter
• Freshly ground black pepper to taste
• 1⁄4 cup freshly grated genuine Parmesan cheese
• 1 large egg, beaten

FOR THE SAUCE

• 1⁄2 cup dry white wine
• 1⁄4 cup white wine vinegar
• 1⁄2 cup finely diced country ham
• 2 scallions (white parts only), finely chopped
• 1 sprig fresh thyme
• 1 bay leaf
• 1 dried red chile pepper
• 1 tablespoon heavy cream
• 1⁄2 pound (2 sticks) butter, cut into pieces
• 2 tablespoons freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 1 teaspoon fresh lemon juice

FOR THE TOPPING

• 1 tablespoon olive oil
• 2 thin slices country ham, cut into strips
• 1⁄2 pound fresh oyster mushrooms, cut into slices
• 1 garlic clove, minced
• Sprigs of fresh thyme for garnish

INSTRUCTIONS:

1. Preheat the oven to 325°F. Grease four small ramekins with butter and set aside.
2. To make the grits, combine the water and salt in a heavy saucepan and bring to a boil.
3. Gradually stir in the grits, reduce the heat to low, and cook, stirring constantly, until the grits are thick and creamy, 15 to 20 minutes.
4. Scrape the cooked grits into a large bowl, add the butter, black pepper, and cheese, and stir until well blended.
5. Add the egg and stir until well blended.
6. Scrape equal amounts of the mixture into the prepared ramekins.
7. Place the ramekins in a baking pan, add enough water to come halfway up the outside of the ramekins, and bake until set, about 20 minutes.
8. Remove the ramekins from the pan and let them stand.
9. To make the sauce, combine the wine, vinegar, ham, scallions, thyme, bay leaf, and chile pepper in a heavy saucepan, bring to a boil, and cook until the liquid is reduced to 1 tablespoon.
10. Reduce the heat to low and add the cream, stirring. Whisk in the pieces of butter until well blended, then strain into a bowl, discarding the solids.
11. Add the cheese, salt and pepper, and lemon juice to the sauce, stir well, and keep the sauce warm.
12. To make the topping, heat the oil in a skillet over moderate heat, add the ham, mushrooms, and garlic, and cook, stirring, until the mushrooms are softened, about 10 minutes.
13. To serve, invert the ramekins on serving plates, ladle the sauce around each ramekin, and top each with equal amounts of the mushroom mixture.
14. Garnish each plate with thyme sprigs and serve immediately.