Ingredients
-
-
4
-
1
-
1
-
2
-
1/4
-
-
1
-
-
1/2
-
1/4
-
2
-
1
-
1
-
1 - 2
Directions
Highlands Baked Grits, From Frank Stitt’s Southern Table Must use organic stone-ground corn grits, not quick grits , From Frank Stitt’s Southern Table Must use organic stone-ground corn grits, not quick grits
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Steps
|
1
Done
|
In a Large Heavy Saucepan, Bring the Water and Salt to a Boil. |
|
2
Done
|
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. |
|
3
Done
|
Remove from the Heat and Add the Butter, Parmigiano, and White Pepper, Stirring Until Combined. |
|
4
Done
|
Add the Egg and Stir to Incorporate. |
|
5
Done
|
Meanwhile, Preheat the Oven to 375; Butter Eight to Ten 4-6 Ounce Ramekins. |
|
6
Done
|
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. |
|
7
Done
|
Cover With Foil and Bake For 15 Minutes. |
|
8
Done
|
Remove the Foil and Bake For About 20 Minutes Longer, or Until the Tops Are Crusty and Beginning to Brown. |
|
9
Done
|
Meanwhile, in a Medium Saute Pan, Combine the Wine, Vinegar, Shallots, Bay Leaf, Chile Pepper, and Ham and Bring to a Boil. |
|
10
Done
|
Cook Until Only 1 Tablespoon of Liquid Remains. |
|
11
Done
|
Decrease Heat to Low and Stir in the Cream. |
|
12
Done
|
Whisk in the Butter Bit by Bit, Adding Each New Piece as the Previous One Is Incorporated. |
|
13
Done
|
Strain the Sauce Into a Saucepan. |
|
14
Done
|
Add the Parmigiano and Season With Salt and Pepper, Lemon Juice, and Hot Sauce to Taste; Keep Warm. |
|
15
Done
|
Heat the Oil in a Small Saute Pan Over Med-High Heat. |
