Creamy Stone-Ground Grits with Mushrooms & Country Ham

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.