I once demonstrated this recipe for a fundraiser in my hometown. When I started whisking milk into the grits, rather than stirring in water with a spoon, the influence of French culinary training became obvious. I can pretty much guarantee that Meme never whisked her grits. And years ago, grits were a food of the poor and milk was a luxury reserved for dishes deemed more important than grits. For my family and many Southerners, grits are prepared with water. But, for reasons French or otherwise, I like blending a bit of milk or heavy cream with the water to make them even creamier. Country ham, the South’s version of Spanish Serrano or Italian prosciutto, is brined, smoked, and aged, and can be very salty. In this recipe, it is not necessary to soak the ham to remove the salt; simply add less salt when cooking the mushrooms.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
In a large, heavy-bottomed saucepan, bring the water and milk to a gentle boil over medium high heat. Slowly add the grits, whisking constantly. Season with salt and pepper. Decrease the heat to low, and simmer, stirring often, until the grits are creamy and thick, 45 to 60 minutes.
Step 2
Line a plate with paper towels. While the grits are cooking, heat the oil in a large skillet over medium-high heat. Add the ham and cook until lightly browned and some of the fat has rendered, about 3 minutes. Remove the ham from the skillet to the prepared plate and tent loosely with aluminum foil to keep warm.
Step 3
In the same skillet, using the oil left in the pan, add the mushrooms, season with freshly ground pepper, and saute, stirring, until barely tender, about 2 minutes. (No salt is needed, as the salt from the ham has flavored the cooking oil.) Add the wine and cook, stirring, until the liquid has evaporated and the mushrooms are tender, about 5 more minutes. Taste and adjust for seasoning with salt and pepper. Set aside.
Step 4
Remove the grits from the heat; whisk in the cheese, parsley, and butter. Taste and adjust for seasoning with salt and pepper. To serve, place a dollop of grits on individual serving plates. Spoon over the sauteed mushrooms and top with the country ham. Serve immediately.
