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
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