Best 5 Baked Grits With Parmesan Sauce Mushrooms And Ham Recipes

BAKED GRITS WITH PARMESAN SAUCE, MUSHROOMS AND HAM

Steps:

• For the grits:.
• In a large heavy saucepan, bring the water and salt to a boil. Stirring with a wooden spoon, slowly add the grits in a slow, steady stream. Continue to cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from the heat and stir in the butter and Parmigiano. Stir in white pepper to taste. Stir in the egg.
• Meanwhile, preheat the oven to 375 degrees F. Butter eight to ten 4- to 6-ounce ramekins.
• Divide the grits among the buttered ramekins and place the ramekins in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake until the tops are crusty and begin to brown, about 20 minutes longer.
• For the Parmesan sauce:.
• In a medium sauté pan, combine the wine, vinegar, shallots, bay leaf, chile pepper and diced ham and bring to a boil. Adjust the heat and simmer 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 a new piece as the previous one is incorporated. Strain the sauce into a saucepan. Add the Parmigiano. Season the sauce with lemon juice, hot pepper sauce and salt and pepper to taste. Keep warm.
• For the mushrooms and ham:.
• Heat the oil in a small sauté pan over medium-high heat. Add the julienned ham, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
• To serve, unmold the grits onto plates and turn browned side up. Ladle a little Parmesan sauce around the grits and top with the ham and mushrooms. Garnish with thyme leaves.

BAKED GRITS

Steps:

• Preheat oven to 400 degrees F.
• Mash grits until smooth, if they are leftovers. Add melted butter, eggs, and evaporated milk. Then add 1 1/2 cups grated cheese, reserving 1/4 cup for the topping. Combine thoroughly. Add paprika and cayenne. Pour mixture into a buttered casserole. Bake for 25 to 30 minutes or until brown. Sprinkle with remaining grated cheese and more paprika. Return to oven and cook a few minutes more, until topping has melted.

BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN

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 GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN

Steps:

• Preheat oven to 325°F.
• Butter 8x8x2-inch glass baking dish.
• Bring 4 3/4 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 1/2cup grated Parmesan cheese and serve immediately.
• *Corngrits, 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.

SHEET-PAN MUSHROOM PARMIGIANA

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.