Parmesan Corn Grits W Country Ham Recipe 435

PARMESAN GRITS

Steps:

• Melt butter, cubed, in a saucepan over medium-high until just browned, 2 to 3 minutes. Reduce heat to medium. Add finely chopped shallot; cook, stirring constantly, until butter is golden brown, about 1 minute. Whisk in uncooked coarse-ground grits; cook, stirring constantly, until butter is absorbed, about 1 minute. Whisk in water, and bring to a boil over medium-high, stirring often. Reduce heat to low; simmer, stirring often, until thickened, about 45 minutes. Remove from heat; stir in Parmesan cheese, grated, heavy cream, and kosher salt.

CHEESY CORN GRITS W/ COUNTRY HAM RECIPE - (4.3/5)

Steps:

• Cook desired amount of grits in salted water as directed on package. (I used 1 c. quick-cooking white grits and 1 tsp salt in 3 1/2 cups boiling water) Heat 1 teaspoon olive oil in a small skillet; add ham pieces and saute until browned. Set aside. When grits are done, whisk in the milk and corn, cover and cook for another minute or two. Remove from heat and stir in the butter, black pepper, and cheese until melted. Taste and adjust seasonings to taste. Fold in ham pieces. Serve immediately with hot biscuits, scrambled eggs (or however you like them), and hot coffee. Keep grits covered to stay warm. (Stir in a little water to thin for desired creaminess). Thin any leftovers with a little water and store in an airtight container in the refrigerator. Reheat in the microwave.

HAM AND CORN BAKE - EASY AND YUMMY!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 1 1/2 quart casserole dish with vegetable oil cooking spray.
• In a medium bowl, mix together the cubed ham, corn, cream of asparagus soup (undiluted), eggs and mustard. Melt butter in a skillet over medium heat. Add onions, celery and garlic salt; cook, stirring until tender. Stir the onion mixture into the egg mixture. Transfer to the prepared casserole dish. Sprinkle a layer of bread crumbs over the top, then cover with a layer of Parmesan cheese.
• Cover the dish, and bake for 40 minutes in the preheated oven. Uncover, sprinkle Cheddar cheese over the top and return to the oven for an additional 20 minutes, or until cheese is melted and the top is golden brown. Let stand for 5 to 10 minutes before serving.

BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN

Steps:

• Preheat oven to 325°F. 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.
• Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and sauté 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.
• Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.

BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN

Steps:

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

BAKED GRITS WITH PARMESAN SAUCE, MUSHROOMS AND HAM

Steps:

• For the grits:.
• In a large heavy saucepan, bring the water and salt to a boil. Stirring with a wooden spoon, slowly add the grits in a slow, steady stream. Continue to cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from the heat and stir in the butter and Parmigiano. Stir in white pepper to taste. Stir in the egg.
• Meanwhile, preheat the oven to 375 degrees F. Butter eight to ten 4- to 6-ounce ramekins.
• Divide the grits among the buttered ramekins and place the ramekins in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake until the tops are crusty and begin to brown, about 20 minutes longer.
• For the Parmesan sauce:.
• In a medium sauté pan, combine the wine, vinegar, shallots, bay leaf, chile pepper and diced ham and bring to a boil. Adjust the heat and simmer until only 1 tablespoon of liquid remains. Reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding a new piece as the previous one is incorporated. Strain the sauce into a saucepan. Add the Parmigiano. Season the sauce with lemon juice, hot pepper sauce and salt and pepper to taste. Keep warm.
• For the mushrooms and ham:.
• Heat the oil in a small sauté pan over medium-high heat. Add the julienned ham, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
• To serve, unmold the grits onto plates and turn browned side up. Ladle a little Parmesan sauce around the grits and top with the ham and mushrooms. Garnish with thyme leaves.