Baked Maple Grits with Wild Mushrooms and Country Ham
Ingredients
- 1 3/4 cup chicken stock
- 3/4 cup milk
- 3/4 cup stone-ground grits
- 3 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
- Salt to taste
- 1 tablespoon olive oil
- 12 ounces wild mushrooms (crimini, shiitake, or portabello), sliced
- 1 garlic clove, minced
- 2 tablespoons white wine
- 1/2 teaspoon fresh thyme
- 6 ounces thinly sliced honey-baked ham, cut into strips
- 1 tablespoon unsalted butter, melted
- 1/4 cup maple syrup
- 1/4 cup red chile flakes
Instructions
Preheat the oven to 325 degrees. Butter a 9X12-inch baking dish. Bring the stock and milk to a boil in a medium saucepan. Slowly pour in the grits, stirring constantly. Cover and simmer, stirring occasionally, for 18 to 20 minutes or until the stock and milk have been absorbed. Stir in the butter and Parmesan. Season to taste with salt and pour into the buttered dish. Heat a medium saute pan and pour in the olive oil. Add the mushrooms and garlic, sauteing until the mushrooms are wilted. (We used spinach instead.) Pour in the white wine and thyme, and simmer until the liquid is evaporated. Spread the mushrooms over the grits. Layer the ham evenly over the mushrooms. Combine the melted butter, maple syrup, and the red chile flakes in a small bowl; pour over the ham. Bake in the oven for 20 to 25 minutes or until the ham is crispy. (Yields 4-6 servings)
Read NextRefried Beans
