"Years ago, grits were a food of the poor and milk was a luxury reserved for other dishes. Using milk or a bit of heavy cream with the water makes them very creamy. Country Ham, the South's version of Spanish Serrano or Italian Prosciutto is brined, smoked, and aged and can be very salty. In this recipe, it's not necessary to soak the ham to remove the salt; simply add less salt when cooking the mushrooms."

Original is 5 servings

Metric US

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Step by Step Method

Step 1

In a large heavy-bottomed saucepan, bring water and milk to a gentle boil over med-high heat. Slowly add the grits, whisking constantly. Season with salt & pepper. Decrease heat to low, and simmer, stirring often, until grits are creamy and thick, 45-60 minutes.

Step 2

Line a plate with paper towels. While grits are cooking, heat oil in a large skillet med-high heat. Add ham and cook until lightly browned and some of the fat has rendered, about 3 minutes. Remove ham from skillet to prepared plate and tent loosely with foil to keep warm.

Step 3

In the same skillet, using the oil left in the pan, add the mushrooms, season with fresh ground black pepper, saute, stirring, until barely tender, about 2 minutes. No salt is needed, as the salt from the ham has flavored the cooking oil. Add the wine and cook, stirring until the liquid has evaporated and mushrooms are tender, about 5 minutes more. Taste and adjust for seasoning with salt & pepper. Set aside.

Step 4

Remove grits from the heat, whisk in the cheese, parsley, and butter. Taste and adjust for seasoning with salt & pepper. To serve, place a dollop of grits on individual plates. Spoon over the sauteed mushrooms and top with country ham. Serve immediately.