The hubby has been traveling a lot lately so it was nice to gather around the table for one of our favorite traditions - Sunday Supper. I simply cooked up a store bought peppercorn crusted pork tenderloin, steamed up some asparagus but then made it special by serving it all with creamy stone-ground grits with mushrooms and country ham. This recipe came from Virginia Willis' cookbook, Bon Appetit, Y'all.
Virginia Willis' Creamy Stone-Ground Grits with Mushrooms and Country Ham
2 cups water
2 cups whole milk
1 cup stone-ground grits
salt and pepper
2 tablespoons canola oil
4 ounces country ham, thinly sliced into strips
1 1/2 pounds mushrooms of choice
1/4 cup dry white wine
3/4 cup grated parmigiana-reggiano cheese
1/4 cup chopped parsley
1 tablespoon unsalted butter
In a large saucepan, bring water and milk to a boil over medium-high heat. Slowly add the grits, whisking constantly. Season with salt and pepper to taste. Decrease the heat to low and simmer until grits are creamy and thick - about 45 to 60 minutes (stirring occasionally).
Line a plate with paper towels. While the grits are cooking, heat oil in a large skillet over medium-high heat. Add the ham and cook until lightly browned and some of the fat has rendered, about 3 minutes. Remove the ham to the prepared plate and tent loosely with aluminum foil.
In the same skillet, cook the mushrooms. Season with pepper (no need for salt as the country ham will have released plenty in the skillet). Cook until tender, about 2 minutes. Add wine and cook stirring until the liquid has evaporated and the mushrooms are tender, about 5 more minutes.
Remove grits from the heat; whisk in the cheese, parsley and butter. Taste and adjust for seasoning. To serve, place a dollop of grits on each plate and top with the mushrooms and ham. Garnish with the parsley.
I cannot even begin to tell you how wonderful this is - make it today!
Bon Appetit, Y'all!
TSS
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