FOOD + ENTERTAINING
Season ’ s Bounty
Photo : Christopher Hirsheimer
HIGHLANDS BAKED GRITS
Serves 8 – 10 as an appetizer
This signature appetizer is simple Southern with a little finesse . The grits are baked in individual ramekins , then served with a buttery Parmesan sauce , garnished with wild mushrooms and strips of country ham . This is pure comfort , warm and homey with a soothing contrast in textures . Organic stone-ground corn grits are essential — don ’ t even think about trying this with “ quick ” grits !
For the grits :
4 cups water , preferably spring water 1 teaspoon kosher salt
1 cup yellow stone-ground grits , preferably organic
2 tablespoons unsalted butter , at room temperature
¼ cup finely grated Parmigiano- Reggiano
Freshly ground white pepper , to taste 1 large egg , beaten
For the sauce :
½ cup white wine ¼ cup sherry vinegar , or to taste 2 shallots , minced 1 bay leaf 1 dried red chile pepper
1 to 2 ounces country ham ( trimmings , end pieces , and scraps from the shank are fine )
1 tablespoon heavy cream
8 tablespoons ( 1 stick ) unsalted butter , cut into cubes
2 tablespoons finely grated Parmigiano-Reggiano
Kosher salt and freshly ground white pepper
Juice of ½ lemon , or to taste Hot sauce , such as Tabasco or Cholula 1 tablespoon olive oil
2 thin slices country ham or prosciutto , cut into julienne strips
½ cup chanterelle , morel , shiitake or oyster mushrooms ( cut into 1- to 2-inch pieces )
1 shallot , minced Thyme leaves for garnish
SPRING 2017 43