Highland Grits Recipe

OG wanted the entire recipe, so here goes...of course this is not verbatim as that would be a copyright infringement...

Grits:
4 cups bottled water
1 tsp Kosher salt
1 cup stone-ground grits
2 T butter
1/4 cup Parmigiano
White pepper to taste
1 large egg, beaten

Sauce:
1/2 cup white wine
1/4 cup sherry vinegar
2 shallots, minced
1 bay leaf
1 dried red chili pepper
2 oz country ham trimmings
1 T heavy cream
1 stick butter, cubed
2 T Parmigiano
Kosher salt and white pepper to taste
Juice of 1/2 lemon
Tabasco

Topping:
1 T olive oil
2 thin slices of country ham julienned
1/2 cup chanterelle or other mushroom cut into 1 inch slices
1 shallot minced
thyme leaves for garnish

For grits: Bring water & salt to a boil. Slowly add grits, reduce heat and cook stirring frequently for about an hour. Remove from heat & add butter, cheese, pepper. Then stir in the egg. Transfer grits to buttered 4 to 6 oz ramekins. Heat oven to 375. Place grits in deep baking dish, pour hot water halfway up sides of ramekins. Bake covered with foil for 15 minutes, uncover and bake 20 minutes longer until tops are GBD

For sauce: saute wime vinegar, shallots, bay leaf, chile, and ham bringing to a boil. Cook until 1 T of liquid remains. Reduce to low, stir in cream, then wisk in butter bit by bit. Strain into sauce pan. (NOTE: I used tasso instead of country ham for the sauce). Keep warm.

Topping/garnish: Heat oil in saute pan over medium-high. Add ingredients and cook 3 to 4 minutess until barely tender.

To finish: Unmold grits onto serving plate/bowl, turn brown-side up. Ladle some sauce around grits and top with topping. Sprinkle thyme leaves to garnish.

You can make grits an hour ahead of time and reheat in a 400 degree oven.

ENJOY!

JW