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Creamy Stone-Ground Grits with Mushrooms & Country Ham

Created by TxGriffLover on October 24, 2011

1 1/2 pounds mixed fresh mushrooms, such as white button, cremini, morel, chanterelle or portobelo, sliced
1/4 cup dry white wine
3/4 cup grated Parmigiano-Reggiano cheese (about 3 oz)
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter

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.