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1
Preheat oven to 325F.
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2
Butter 8x8x2-inch glass baking dish.
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3
Bring 4 3/4 cups water and salt to boil in heavy medium pot.
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4
Add corn grits to boiling water in thin steady stream, stirring constantly.
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5
Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes.
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6
Pour cooked grits into large mixing bowl.
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7
Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter.
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8
Season grits to taste with pepper.
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9
Whisk in egg.
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10
Transfer to prepared baking dish.
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11
Place dish in large roasting pan.
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12
Fill roasting pan with enough hot water to come halfway up sides of baking dish.
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13
Bake until grits are firm to touch, about 45 minutes.
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14
Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
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15
Add assorted mushrooms, ham and minced shallot and saute until mushrooms are tender, about 4 minutes.
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16
Add white wine and cook until almost all liquid is absorbed, about 3 minutes.
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17
Add whipping cream and cook until slightly thickened, about 3 minutes.
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18
Stir in fresh thyme.
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19
Season mixture to taste with salt and pepper.
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20
Spoon baked corn grits onto plates.
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21
Top with mushroom and ham mixture.
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22
Sprinkle with remaining 1/2cup grated Parmesan cheese and serve immediately.
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23
*Corngrits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets.
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24
If unavailable, substitute 1 cup regular yellow cornmeal, and simmer about 10 minutes.
