Grits Casserole with Mushrooms, Prosciutto, and Provolone

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons butter 
• 0.3 cup wine dry white
• 2 large egg whites lightly beaten
• 3 large eggs lightly beaten
• 1 tablespoon parsley fresh minced
• 2  garlic clove minced
• 1 teaspoon herbs de provence dried
• 0.8 cup onion chopped
• 6 ounces portabello mushrooms thinly sliced
• 3 ounces pancetta chopped
• 3 ounces provolone cheese shredded divided
• 1 teaspoon salt divided
• 4.5 ounces mushroom caps thinly sliced
• 1.3 cups grits yellow stone-ground
• 5 cups water 

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Bring the water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently.
2. Remove from heat. Stir in 1/4 cup cheese and 1/2 teaspoon salt. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray.
3. Preheat oven to 35
4. Melt butter in a large nonstick skillet over medium-high heat.
5. Add onion and garlic; saut 3 minutes or until tender.
6. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates.
7. Remove from heat; cool slightly. Stir in eggs and egg whites.
8. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese.
9. Bake at 350 for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving.
10. Sprinkle with parsley.