from Cooking Light
With my very limited patience as a cook and a human being it’s impressive that I spent nearly two hours preparing this Grits, Ham and Mushroom dish the other night, and thank goodness it was all well worth it or I’d never spend that long ever again. I could seriously have served this in my own little country farm, Egg-style restaurant and make a killing, even nabbing a spot on all the Time Out and New York best of lists… but I digress.
The only trouble I encountered was that my grits stayed liquidy rather than congealing into a cake like the recipe intends (though it didn’t affect the magnificent taste one bit). I would probably follow the box directions for the grits part rather than the ones listed in the recipe for more predictable results.
The sauce, by the way, is incredible and must be able to be utilized in other recipes. And don’t skimp on the ham, go for the best you can find.