Season ’ s Bounty
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 degrees . Butter 8 to 10 ramekins ( 4- to 6-ounce ).
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 sauté pan , combine the wine , vinegar , shallots , bay leaf , chile pepper and ham . Bring to a boil .
Cook until only 1 tablespoon of liquid remains . 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 the oil in a small sauté pan over medium-high heat . Add the julienned ham , mushrooms and shallots 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 .
Note : The grits can be baked up to 1 hour ahead and set aside at room temperature . Reheat on a baking sheet in a 400 degree oven until warmed through . Asparagus and grits recipes excerpted from Frank Stitt ’ s Southern Table : Recipes and Gracious Traditions from Highlands Bar and Grill by Frank Stitt ( Artisan Books ). Copyright 2004 . Christopher Hirsheimer photographer .
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