Baked Grits with Goat Cheese and Spicy Cream Sauce

Baked Grits with Goat Cheese and Spicy Cream Sauce with Smoked Ham and Mushrooms: This recipe for baked grits has been adapted from Highlands Grill Baked Grits recipe. We hope you enjoy the wonderful blending of some exotic flavors that kick up a bowl of grits.

Baked Grits with Goat Cheese and Spicy Cream Sauce with Smoked Ham and Mushrooms

Makes about 16 4 ounce servings



1 teaspoon kosher salt

1 ¼ cup uncooked Anson Mills white heirloom stone-ground grits

2 cups cream

2 cups water

2 tablespoons unsalted butter

1/4 cup finely grated Parmigiano-Reggiano

¼ cup fresh local goat cheese

2 large eggs, beaten


1/2 cup dry white wine

1/4 cup sherry vinegar

1 ounce smoked country ham, diced

2 shallots, minced

1 bay leaf

1 teaspoon dried crushed red pepper

¼ cup heavy cream

1/2 cup unsalted butter, cut into cubes

1 tsp arrowroot

2 tablespoons finely grated Parmigiano-Reggiano cheese

1 tablespoon fresh lemon juice

Hot sauce

Mushroom Topping

1/2 cup assorted fresh mushrooms, cut into 1- to 2-inch pieces (we get fresh Shiitakes from Curly Top Mushroom Farm 

2 ounces smoked country ham (or prosciutto), cut into thin strips

1 shallot, minced

1 tablespoon olive oil

Prepare Grits: Bring cream and water to a boil in a large heavy saucepan over medium heat. Gradually stir in grits. Bring to a boil; reduce heat to medium-low, and cook, stirring often, 90 minutes or until grits are thick and creamy. Remove from heat, and stir in 2 Tbsp. butter, cheese, and freshly ground white pepper to taste. After it cools enough not to cook the eggs stir in eggs until blended.  Preheat oven to 400° .

Divide grits among 14 -16 (4-oz.) buttered ramekins; place ramekins in a baking pan and add hot water to pan halfway up sides of ramekins. Cover pan with aluminum foil. Bake at 400° for 15 minutes. Uncover and bake 25 minutes or until tops begin to brown. If they don’t brown turn on broiler and carefully monitor for about 3 – 4 minutes until lightly browned.

Meanwhile, prepare Sauce: Combine wine and next 5 ingredients in a medium saucepan, and bring to a boil over medium heat. Cook, stirring often, 10 to 15 minutes or until liquid is reduced to 3 Tbsp. Turn off and allow to cool. Pour cooked ingredients through a sieve and press to remove all juices. Discard solids.

Mix arrowroot with cream. Heat liquid to medium; stir in cream. Gradually whisk in cubed butter, 1 cube at a time, whisking until blended after each addition. Remove from heat. Stir in cheese and lemon juice. Season with kosher salt, white pepper, and hot sauce to taste. Keep warm.

Prepare Mushroom Topping: Sauté mushrooms and next 2 ingredients in hot oil 5 to 7 minutes or until mushrooms are just tender.

Allow grits to rest and cool about 15 minutes before you attempt to unmold them from the ramekins. Take a knife and run it carefully around the inside edge of the ramekin. Unmold grits onto a plate. Carefully turn over again onto serving plates so that the browned side is up. Serve with sauce and mushroom/ham topping, garnish with micro-greens. Goes great with poached eggs.

Baked Grits with Goat Cheese and Spicy Cream Sauce with Smoked Ham and Mushrooms

Recipe adapted by Chef David Darugh 2018