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1
Place grits in a medium heavy-bottomed saucepan.
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2
Add 2 1/2 cups cold water, and stir once.
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3
Allow grits to settle in saucepan, then skim off chaff and hulls that float to surface.
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4
Turn heat to medium-high, and bring grits to low simmer, stirring constantly with a wooden spoon, about 5 minutes.
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5
Reduce heat to lowest setting, and cover saucepan.
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6
Heat 2 cups water in a small saucepan.
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7
Keep hot.
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8
Cook grits, covered, over very low heat, stirring every 10 minutes or so with wooden spoon, and adding 1/4 cup hot water to pan when grits become thick.
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9
Cook grits until creamy and tender but not mushy, about 90 minutes.
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10
Stir in salt after 45 minutes.
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11
At end of cooking, stir in butter, and season to taste with black pepper.
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12
Keep warm.
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13
(Grits can be served at this point, as a side dish.)
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14
While grits cook, make fonduta.
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15
In a small stainless steel bowl, combine fontina with milk and let sit 30 minutes.
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16
In a small saucepan, combine cream with Parmesan cheese.
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17
Cook over low heat, stirring constantly, until parmesan has melted.
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18
Season with salt and pepper.
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19
Remove from heat, but keep warm.
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20
Set bowl with fontina over a pot of simmering water, and stir constantly to melt cheese into threads.
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21
Transfer both cheese mixtures to a blender, add egg yolk, and blend until smooth.
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22
Taste, and adjust seasonings.
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23
Return to saucepan.
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24
Keep warm.
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25
To prepare mushrooms, heat 2 teaspoons olive oil in a large saute pan.
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26
Add half the mushrooms, season with salt and pepper, and cook until seared, about 4 minutes.
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27
Transfer to a plate.
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28
Add 2 more teaspoons oil to pan, and cook remaining mushrooms.
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29
Transfer to plate.
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30
Add remaining olive oil to pan, add shallots and garlic, and cook 3 minutes.
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31
Return mushrooms to pan, cover, and cook about 4 minutes.
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32
Stir in thyme.
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33
To serve, distribute shaved cabbage evenly over 4 warm plates.
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34
Put a spoonful of grits on top.
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35
Pour fonduta over grits.
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36
Top with mushrooms.
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37
Serve immediately with lots of freshly ground black pepper.
