Baked Grits with Country Ham, Wild Mushrooms, Fresh Thyme, and Parmesan

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black
• 2 tablespoons butter 
• 1 teaspoon cornstarch 
• 1 ounce country ham cut into julienne strips
• 1  chile pepper dried crushed
• 0.5 cup cooking wine dry white
• 1 large eggs 
• 0.5 cup less-sodium chicken broth fat-free divided
• 1 teaspoon kosher salt 
• 1 teaspoon juice of lemon fresh
• 1 ounce parmigiano-reggiano cheese grated
• 2 tablespoons parmigiano-reggiano cheese grated
• 0.5 cup shallots finely chopped
• 1 tablespoon shallots minced
• 0.3 cup sherry vinegar 
• 2.5 cups shiitake mushroom caps sliced ()
• 1.3 cups grits yellow stone-ground
• 3  thyme sprigs 
• 1 teaspoon water 
• 5 cups water 
• 1 tablespoon whipping cream 
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• sieve
• ramekin
• baking pan
• spatula

Directions

1. Preheat oven to 32
2. To prepare grits, bring water and salt to a boil in a large saucepan; gradually stir in grits. Reduce heat; simmer 30 minutes or until thick, stirring constantly.
3. Remove from heat; stir in 1/4 cup cheese and white pepper. Stir in egg.
4. Spoon 1/2 cup grits mixture into each of 8 (4-ounce) ramekins or custard cups coated with cooking spray.
5. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
6. Bake at 325 for 20 minutes.
7. Remove ramekins from pan; cool completely on a wire rack.
8. To prepare sauce, bring shallots, wine, 1/4 cup broth, vinegar, bay leaf, and chile to a boil in a small saucepan over medium heat; cook until reduced to 1 tablespoon liquid (about 6 minutes). Strain mixture through a sieve over a bowl; discard solids. Return liquid to pan.
9. Combine 1/4 cup broth and cornstarch.
10. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Reduce heat to low; add butter and cream, stirring with a whisk until well blended. Stir in 2 tablespoons cheese, juice, and black pepper.
11. Cook the ham in a large nonstick skillet coated with cooking spray over medium heat 1 minute.
12. Add mushrooms, 1 tablespoon shallots, 1 teaspoon water, and 3 thyme sprigs; saut 3 minutes or just until mushrooms are tender.
13. Loosen edges of grits with a knife or rubber spatula.
14. Place a plate, upside down, on top of each ramekin; invert onto plates. Spoon 1 tablespoon sauce onto each plate; sprinkle ham mixture evenly among plates.
15. Garnish with thyme sprigs, if desired.