Frank Stitt's Southern Table is a must have if you want to see what Southern food should and can be. Highland's Bar & Grill in Birmingham is a perinneal top 25 US restaurant, Jen and I had the pleasure of dining there on our anniversary a few years back. Fell in love with the grits!
The recipe is quite cumbersome for grits, but well worth it and the result is almost identical to the restaurant's version. There is an alternate recipe on Epicurious, that has only a fraction of the ingredients used in Southern Table, I would recommend the book version...damn good!
Here's my mise:
I won't give the full details, but basically, you slow cook stone ground grits for about an hour until creamy. Stir in some parmesean and egg. Place the mixture in ramekins and bake for about 45 minutes in a water bath (like a custard or creme brulee). In the meantime, you make a tasty, buttery sauce and make a topping of mushrooms and julienned country ham. The results are phenomenal. My mom requested this for her birthday. I made these with a stuffed pork loin, collards, and molten chocolate cakes for desert. The grits stole the show :)
As in my previous post: if interested, I will forward the whole recipe. JW