Baked Grits With Ham Wild Mushrooms And Parmesan Recipes

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BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN



Baked Grits with Ham, Wild Mushrooms and Parmesan image

Categories     Cheese     Mushroom     Side     Bake     Dinner     Parmesan     Ham     Fall     Hominy/Cornmeal/Masa     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

4 3/4 cups water
1 teaspoon salt
1 cup corn grits*
3/4 cup grated Parmesan cheese (about 3 ounces)
1/2 cup (packed) grated white cheddar cheese (about 2 ounces)
4 tablespoons (1/2 stick) butter
1 large egg
4 cups assorted fresh wild mushrooms (such as chanterelle, morel, stemmed shiitake or oyster), sliced
1/2 cup matchstick-size strips country ham
2 tablespoons minced shallot
1/2 cup dry white wine
1/2 cup whipping cream
2 tablespoons minced fresh thyme
*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes.

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.

BAKED PARMESAN MUSHROOMS



Baked Parmesan Mushrooms image

The easiest, most flavorful mushrooms you will ever make, baked with parmesan, thyme and lemon goodness!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds cremini mushrooms, thinly sliced
3 tablespoons olive oil
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
3 cloves garlic, minced
2 teaspoons dried thyme
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally. Serve immediately.

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