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1
In a large heavy saucepan, bring the water and salt to a boil.
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2
Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour.
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3
Remove from the heat and add the butter, Parmigiano, and white pepper, stirring until combined.
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4
Add the egg and stir to incorporate.
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5
Meanwhile, preheat the oven to 375u00b0; butter eight to ten 4-6 ounce ramekins.
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6
Divide the grits among the buttered ramekins, place in a baking pan, and add enough hot water to the pan to come halfway up the sides of the ramekins.
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7
Cover with foil and bake for 15 minutes.
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8
Remove the foil and bake for about 20 minutes longer, or until the tops are crusty and beginning to brown.
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9
Meanwhile, in a medium saute pan, combine the wine, vinegar, shallots, bay leaf, chile pepper, and ham and bring to a boil.
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10
Cook until only 1 tablespoon of liquid remains.
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11
Decrease heat to low and stir in the cream.
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12
Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
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13
Strain the sauce into a saucepan.
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14
Add the Parmigiano and season with salt and pepper, lemon juice, and hot sauce to taste; keep warm.
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15
Heat the oil in a small saute pan over med-high heat.
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16
Add the julienned ham, mushrooms, and shallot and cook until the mushrooms are barely tender, 3-4 minutes.
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17
Unmold grits onto serving plates and turn browned side up.
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18
Ladle a little sauce around the grits and top with the mushrooms and ham.
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19
Garnish with thyme leaves.
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20
Note: the grits may be baked up to 1 hour ahead and set aside at room temperature.
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21
Reheat on a baking sheet in a 400u00b0 oven until warmed through.
