Best Baked Grits With Parmesan Sauce Mushrooms And Ham Recipes

Baked Grits image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 7

3 cups cooked grits
2 tablespoons melted butter
2 eggs, beaten
1 1/2 cups evaporated milk
1 3/4 cups grated Cheddar
Paprika, to taste
Cayenne pepper, to taste (usually no more than 1 or 2 dashes)

Steps:

Preheat oven to 400 degrees F.
Mash grits until smooth, if they are leftovers. Add melted butter, eggs, and evaporated milk. Then add 1 1/2 cups grated cheese, reserving 1/4 cup for the topping. Combine thoroughly. Add paprika and cayenne. Pour mixture into a buttered casserole. Bake for 25 to 30 minutes or until brown. Sprinkle with remaining grated cheese and more paprika. Return to oven and cook a few minutes more, until topping has melted.

Baked Grits with Ham, Wild Mushrooms and Parmesan image

Yield Makes 6 servings

Number Of Ingredients 14

4 3/4 cups water
1 teaspoon salt
1 cup corn grits*
3/4 cup grated Parmesan cheese (about 3 ounces)
1/2 cup (packed) grated white cheddar cheese (about 2 ounces)
4 tablespoons (1/2 stick) butter
1 large egg
4 cups assorted fresh wild mushrooms (such as chanterelle, morel, stemmed shiitake or oyster), sliced
1/2 cup matchstick-size strips country ham
2 tablespoons minced shallot
1/2 cup dry white wine
1/2 cup whipping cream
2 tablespoons minced fresh thyme
*Corn grits, 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.

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.

Sheet-Pan Mushroom Parmigiana image

Provided by Hetty McKinnon

Time 30m

Yield 4 servings

Number Of Ingredients 9

10 ounces cherry or grape tomatoes, halved (1 pint)
2 garlic cloves, finely chopped
Extra-virgin olive oil
Kosher salt and black pepper
8 portobello mushrooms, stems removed
3 cups store-bought or homemade marinara sauce
3 cups (12 ounces) shredded low-moisture mozzarella
1 cup panko bread crumbs
1/2 cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping

Steps:

Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.