Highlands Baked Grits Recipes

Steps:

• In a large heavy saucepan, bring the water and salt to a boil.
• Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour.
• Remove from the heat and add the butter, Parmigiano, and white pepper, stirring until combined.
• Add the egg and stir to incorporate.
• Meanwhile, preheat the oven to 375°; butter eight to ten 4-6 ounce ramekins.
• Divide the grits among the buttered ramekins, place in a baking pan, and add enough hot water to the pan to come halfway up the sides of the ramekins.
• Cover with foil and bake for 15 minutes.
• Remove the foil and bake for about 20 minutes longer, or until the tops are crusty and beginning to brown.
• Meanwhile, in a medium saute pan, combine the wine, vinegar, shallots, bay leaf, chile pepper, and ham and bring to a boil.
• Cook until only 1 tablespoon of liquid remains.
• Decrease heat to low and stir in the cream.
• Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
• Strain the sauce into a saucepan.
• Add the Parmigiano and season with salt and pepper, lemon juice, and hot sauce to taste; keep warm.
• Heat the oil in a small saute pan over med-high heat.
• Add the julienned ham, mushrooms, and shallot and cook until the mushrooms are barely tender, 3-4 minutes.
• Unmold grits onto serving plates and turn browned side up.
• Ladle a little sauce around the grits and top with the mushrooms and ham.
• Garnish with thyme leaves.
• Note: the grits may be baked up to 1 hour ahead and set aside at room temperature.
• Reheat on a baking sheet in a 400° oven until warmed through.

Steps:

• Preheat oven to 400 degrees F.
• Mash grits until smooth, if they are leftovers. Add melted butter, eggs, and evaporated milk. Then add 1 1/2 cups grated cheese, reserving 1/4 cup for the topping. Combine thoroughly. Add paprika and cayenne. Pour mixture into a buttered casserole. Bake for 25 to 30 minutes or until brown. Sprinkle with remaining grated cheese and more paprika. Return to oven and cook a few minutes more, until topping has melted.

Steps:

• In a large, heavy saucepan, bring four cups of water and the salt to a boil. Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from heat and add the butter, Parmigiano and white pepper, stirring until combined. Add the egg and stir to incorporate.
• Meanwhile, preheat the oven to 375. Butter 8 to 10 4- to 6-ounce ramekins, or a large, oven-safe casserole that will hold the grits.
• Divide the grits among the buttered ramekins if using or fill the casserole, then place in a baking pan and add enough hot water to it to come halfway up the sides of the ramekins or casserole. Cover with foil and bake for 15 minutes. Remove the foil and bake for approximately 20 minutes longer, or until the tops are crusty and beginning to brown.
• While the grits are baking, combine the wine, vinegar, shallots, bay leaf, chili pepper and ham in a medium sauté pan, set it over high heat and bring to a boil.
• Cook mixture until only 1 tablespoon of liquid remains. Now reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
• Strain the sauce into a saucepan. Add the Parmigiano and season with salt and pepper, lemon juice and hot sauce to taste. Keep warm.
• Heat olive oil in a small sauté pan set over medium-high heat. Add the thin-cut ham or prosciutto, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
• Unmold the grits onto serving plates and turn browned-side up. Ladle a little sauce around the grits and top with the mushrooms and ham. Garnish with thyme leaves. If using a casserole, you can simply put the sauce on top of the whole, garnish with thyme leaves and serve in big, heaping spoonfuls with extra sauce on the side.

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.