McEwen & Sons Grits with Poached Eggs and Country Ham

Ingredients

• 4 servings pepper black freshly ground to taste
• 2 tablespoons butter 
• 2 cups mushrooms quartered
• 0.5 cup chicken stock see 
• 0.3 cup country ham julienned
• 4 large eggs fresh
• 0.5 tablespoon kosher salt 
• 4 servings kosher salt black freshly ground
• 1 tablespoon cooking oil 
• 0.5 cup parmesan grated
• 0.3 cup port wine 
• 1  shallots finely minced
• 2 tablespoons cooking sherry 
• 4 cups water filtered
• 1 cup grits white stone-ground uncooked
• 4 servings all the tabasco sauce you handle to taste
• 1 bunch watercress dried cleaned

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Combine water and 1/2 tablespoon kosher salt in a medium, heavy saucepan; bring to a boil.
2. Whisk in grits, and lower heat to a simmer. Cook 20 minutes or until almost tender, stirring occasionally.
3. Remove from heat, and add cheese, butter, pepper to taste (about 1/8 teaspoon), and Tabasco to taste (about 1/8 teaspoon), whisking to combine thoroughly. Cover and keep warm.
4. Saut mushrooms in hot oil in a saut; pan or large skillet over medium-high heat about 3 minutes.
5. Add shallot and country ham, and cook 30 seconds.
6. Add port wine and chicken stock, and cook until mixture is reduced by three-fourths.
7. Spoon grits onto serving plates, and top with poached eggs. Spoon ham and mushroom sauce evenly over the eggs. Toss frise with vinaigrette, and season with salt and pepper; scatter frise mixture along the edges of the grits, and serve.