-
1
In a large, heavy-bottomed saucepan, bring the water and milk to a gentle boil over medium high heat.
-
2
Slowly add the grits, whisking constantly.
-
3
Season with salt and pepper.
-
4
Decrease the heat to low, and simmer, stirring often, until the grits are creamy and thick, 45 to 60 minutes.
-
5
Line a plate with paper towels.
-
6
While the grits are cooking, heat the oil in a large skillet over medium-high heat.
-
7
Add the ham and cook until lightly browned and some of the fat has rendered, about 3 minutes.
-
8
Remove the ham from the skillet to the prepared plate and tent loosely with aluminum foil to keep warm.
-
9
In the same skillet, using the oil left in the pan, add the mushrooms, season with freshly ground pepper, and saute, stirring, until barely tender, about 2 minutes.
-
10
(No salt is needed, as the salt from the ham has flavored the cooking oil.)
-
11
Add the wine and cook, stirring, until the liquid has evaporated and the mushrooms are tender, about 5 more minutes.
-
12
Taste and adjust for seasoning with salt and pepper.
-
13
Set aside.
-
14
Remove the grits from the heat; whisk in the cheese, parsley, and butter.
-
15
Taste and adjust for seasoning with salt and pepper.
-
16
To serve, place a dollop of grits on individual serving plates.
-
17
Spoon over the sauteed mushrooms and top with the country ham.
-
18
Serve immediately.
