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Baked Maple Grits with Wild Mushrooms and Country Ham

1 3/4 cups chicken stock
3/4 cup milk
3/4 cup stone-ground grits
3 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
Salt to taste
1 tablespoon olive oil
12 ounces wild mushrooms (crimini, shiitake, or portabello), sliced
1 garlic clove, minced
2 tablespoons white wine
1/2 teaspoon fresh thyme
6 ounces thinly sliced honey-baked ham, cut into strips
1 tablespoon unsalted butter, melted
1/4 cup maple syrup
1/4 cup red chile flakes

Preheat the oven to 325 degrees. Butter a 9X12-inch baking dish.
Bring the stock and milk to a boil in a medium saucepan. Slowly
pour in the grits, stirring constantly. Cover and simmer, stirring
occasionally, for 18 to 20 minutes or until the stock and milk
have been absorbed. Stir in the butter and Parmesan. Season to
taste with salt and pour into the buttered dish. Heat a medium
saute pan and pour in the olive oil. Add the mushrooms and garlic,
sauteing until the mushrooms are wilted. (We used spinach instead.)
Pour in the white wine and thyme, and simmer until the liquid is
evaporated. Spread the mushrooms over the grits. Layer the ham
evenly over the mushrooms. Combine the melted butter, maple syrup,
and the red chile flakes in a small bowl; pour over the ham. Bake
in the oven for 20 to 25 minutes or until the ham is crispy. (Yields
4-6 servings)


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