Baked Grits with Ham Wild Mushrooms and Parmesan
Elevate your comfort food game with this luxurious Baked Grits with Ham, Wild Mushrooms, and Parmesan recipe—a savory symphony of flavors and textures that's perfect for brunch, dinner, or a hearty side dish. Creamy coarse-ground grits are infused with the richness of whole milk and finished with a velvety blend of butter, Parmesan cheese, and perfectly sautéed garlic. The addition of diced ham and earthy wild mushrooms adds a satisfying, umami-packed layer to every bite. Baked to golden perfection, this dish combines classic Southern comfort with an elegant twist. Garnish with fresh parsley for a burst of brightness, and enjoy this crowd-pleaser warm from the oven. Ideal for your next family gathering or special occasion, this recipe is sure to delight! Keywords: baked grits, ham, wild mushrooms, Parmesan, Southern comfort food, easy brunch recipes.
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Recipe Information
Ingredients
- 4 cups whole milk
- 2 cups water
- 1.5 cups coarse-ground grits (not instant)
- 4 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 1 cup cooked ham, diced
- 1.5 cups wild mushrooms (such as cremini, shiitake, or oyster), chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter and set aside.
In a large saucepan, combine the whole milk and water. Bring the mixture to a gentle boil over medium heat.
Slowly whisk in the grits, making sure to break up any lumps. Reduce the heat to low and cook, stirring frequently, for about 15-20 minutes, or until the grits are thick and creamy.
Remove the saucepan from heat and stir in the butter, kosher salt, and ground black pepper. Allow to cool slightly while you prepare the other ingredients.
In a large skillet, heat the olive oil over medium heat. Sauté the garlic for 1 minute until fragrant, then add the chopped wild mushrooms. Cook for 5-7 minutes until the mushrooms are tender and lightly browned.
Add the diced ham to the skillet and cook for another 2-3 minutes, stirring to combine. Remove from heat.
In a small bowl, whisk the eggs until beaten. Slowly add the eggs to the slightly cooled grits mixture, stirring quickly to prevent scrambling.
Fold the mushroom and ham mixture into the grits, followed by the grated Parmesan cheese. Mix thoroughly.
Pour the grits mixture into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and the grits have set.
Remove the baked grits from the oven and allow to cool for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 296.5 g | 108% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 55.4 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 1357 mg | 104% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3565 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
