Highlands Baked Grits | Peachy the Magazine

Ingredients

• 4 cups water, preferably spring water
• 1 teaspoon kosher salt
• 1 cup yellow stone-ground grits, preferably organic
• 2 tablespoons unsalted butter, at room temperature
• 1⁄4 cup finely grated Parmigiano-Reggiano
• Freshly ground white pepper, to taste
• 1 large egg, beaten
• 1⁄2 cup white wine
• 1⁄4 cup sherry vinegar, or to taste
• 2 shallots, minced
• 1 bay leaf
• 1 dried red chile pepper
• 1 to 2 ounces country ham (trimmings, end pieces, and scraps from the shank are fine)
• 1 tablespoon heavy cream
• 8 tablespoons (1 stick) unsalted butter, cut into cubes
• 2 tablespoons finely grated Parmigiano-Reggiano
• Kosher salt and freshly ground white pepper
• Juice of 1⁄2 lemon, or to taste
• Hot sauce, such as Tabasco or Cholula
• 1 tablespoon olive oil
• 2 thin slices country ham or prosciutto, cut into julienne strips
• 1⁄2 cup chanterelle, morel, shiitake or oyster mushrooms (cut into 1- to 2-inch pieces)
• 1 shallot, minced
• Thyme leaves for garnish