Parmesan Corn Grits W Country Ham Recipe 435 Food

CHEESY CORN GRITS W/ COUNTRY HAM RECIPE - (4.3/5)

Steps:

• Cook desired amount of grits in salted water as directed on package. (I used 1 c. quick-cooking white grits and 1 tsp salt in 3 1/2 cups boiling water) Heat 1 teaspoon olive oil in a small skillet; add ham pieces and saute until browned. Set aside. When grits are done, whisk in the milk and corn, cover and cook for another minute or two. Remove from heat and stir in the butter, black pepper, and cheese until melted. Taste and adjust seasonings to taste. Fold in ham pieces. Serve immediately with hot biscuits, scrambled eggs (or however you like them), and hot coffee. Keep grits covered to stay warm. (Stir in a little water to thin for desired creaminess). Thin any leftovers with a little water and store in an airtight container in the refrigerator. Reheat in the microwave.

PARMESAN CORN GRITS W/ COUNTRY HAM RECIPE - (4.3/5)

Steps:

• Cook grits in boiling salted water as directed on package. In the meantime, heat a skillet over medium heat; add about 1/2 teaspoon oil and smear around with the back of a spoon, then add ham pieces and cook until lightly browned, stirring frequently. Remove from skillet and set aside until grits are done. When grits are done, whisk in the milk. Stir in the frozen corn kernels and cook for another 2 minutes. Remove from heat and stir in the butter, Parmesan, ham pieces, pepper and additional salt, to taste, stirring until the butter and Parmesan melts. (If needed for creaminess, thin grits with a little additional milk). Serve immediately, or cover and keep warm until serving time. Serve with eggs and toast or homemade biscuits and fresh brewed coffee.

GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY

Steps:

• Preheat a grill or grill plate to medium heat.
• Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
• Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
• Remove the corn from the heat and set aside.
• Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
• Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
• Enjoy!

BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN

Steps:

• Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 43/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.
• Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.

BAKED GRITS WITH PARMESAN SAUCE, MUSHROOMS AND HAM

Steps:

• For the grits:.
• In a large heavy saucepan, bring the water and salt to a boil. Stirring with a wooden spoon, slowly add the grits in a slow, steady stream. Continue to cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from the heat and stir in the butter and Parmigiano. Stir in white pepper to taste. Stir in the egg.
• Meanwhile, preheat the oven to 375 degrees F. Butter eight to ten 4- to 6-ounce ramekins.
• Divide the grits among the buttered ramekins and place the ramekins in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake until the tops are crusty and begin to brown, about 20 minutes longer.
• For the Parmesan sauce:.
• In a medium sauté pan, combine the wine, vinegar, shallots, bay leaf, chile pepper and diced ham and bring to a boil. Adjust the heat and simmer until only 1 tablespoon of liquid remains. Reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding a new piece as the previous one is incorporated. Strain the sauce into a saucepan. Add the Parmigiano. Season the sauce with lemon juice, hot pepper sauce and salt and pepper to taste. Keep warm.
• For the mushrooms and ham:.
• Heat the oil in a small sauté pan over medium-high heat. Add the julienned ham, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
• To serve, unmold the grits onto plates and turn browned side up. Ladle a little Parmesan sauce around the grits and top with the ham and mushrooms. Garnish with thyme leaves.

SHAVINGS OF COUNTRY HAM WITH PARMESAN, PEARS AND PINE NUTS

Steps:

• Using a vegetable peeler or cheese slicer, shave the Parmesan cheese into"ribbons".
• Intertwine a few ribbons of cheese andham on each of 6 chilled plates to form a small, fluffy mound.
• Using a mandoline or sharp knife, slice the pear as thinly as possible.
• Add a few pear slices to each mound of cheese and ham.
• Over each plate, toss a few leaves of baby arugula, sprinkle with pine nuts and drizzle with the extra virgin olive oil.
• Garnish with cracked black pepper.
• Looks and tastes like you slaved all day; who knew it could be so easy!

BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN

Steps:

• Preheat oven to 325°F.
• Butter 8x8x2-inch glass baking dish.
• Bring 4 3/4 cups water and salt to boil in heavy medium pot.
• Add corn grits to boiling water in thin steady stream, stirring constantly.
• Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes.
• Pour cooked grits into large mixing bowl.
• Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter.
• Season grits to taste with pepper.
• Whisk in egg.
• Transfer to prepared baking dish.
• Place dish in large roasting pan.
• Fill roasting pan with enough hot water to come halfway up sides of baking dish.
• Bake until grits are firm to touch, about 45 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
• Add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes.
• Add white wine and cook until almost all liquid is absorbed, about 3 minutes.
• Add whipping cream and cook until slightly thickened, about 3 minutes.
• Stir in fresh thyme.
• Season mixture to taste with salt and pepper.
• Spoon baked corn grits onto plates.
• Top with mushroom and ham mixture.
• Sprinkle with remaining 1/2cup grated Parmesan cheese and serve immediately.
• *Corngrits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets.
• If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes.

PARMESAN CREAMED CORN AU GRATIN

Steps:

• Butter oven-proof small serving dishes or one dish large enough to hold the corn mixture.
• In a heavy-bottomed saucepan combine the frozen corn, whipping cream, salt, sugar and white pepper; bring to a boil.
• Boil for 5 minutes.
• In another saucepan melt butter.
• Add in flour and whisk for 1 minute.
• Add in the corn mixture; mix to combine, then add in about 2 tablespoons grated Parmesan cheese.
• Season with salt to taste.
• Set oven to broil.
• Place the corn in a casserole dish, or small oven-proof serving dishes and sprinkle with about 1/4 cup (or to taste) grated Parmesan cheese.
• Broil under heat until browned.