Grits Timbale with Country Ham and Morels
Kathy Cary uses yellow grits to create cups filled with a sauce of mushrooms, wine, and cream. The timbales are garnished with fresh greens and flash-fried leeks.
Ingredients
- Grits
- Water - 3 cups
- Kosher salt - 1/2 teaspoon
- Yellow grits - 1 cup
- Filling
- Unsalted Butter - 2 tablespoons
- Leeks - 3/4 cup, white part only, cleaned and diced (reserve green part)
- Thyme - 1 teaspoon
- Salt and freshly ground black pepper to taste
- Country Ham - 1/4 pound, diced
- Dijon mustard - 1/2 teaspoon
- Heavy (whipping) cream - 4 tablespoons
- Morel Sauce
- Unsalted Butter - 3 tablespoons
- Morels - 1/4 pound, sliced
- Shallots - 1/2 cup, chopped
- Red Wine - 1/4 cup (Burgundy is recommended)
- Beef Stock - 1/4 cup
- Unsalted Butter - 3 tablespoons
- Garnish
- Reserved green leek tops (above)
- Peanut Oil - 2 cups (alt. safflower oil)
- Flour - For dusting
- Arugula - 2 cups
- Red Bell Pepper - 1, peeled, seeded, deribbed, and cut in julienne
- Yellow pear tomatoes - 4, halved lengthwise
Instructions
To make the grits: Bring salted water to a boil. Slowly stir in the grits, reduce heat, and cook, stirring, 5 minutes; grits will plump up and become a thick mass. Remove from heat and set aside to cool. Using non-stick 3-inch muffin tins, press grits into each mold to form a cup. Press remaining grits 1/4-inch thick with your hands and cut out discs large enough to fit over the top of the grit cups.
To make the filling: In a large skillet or saute pan over medium-high heat, melt the butter and saute the leeks until golden. Add the thyme, salt, and pepper and stir. Add the ham and cook for 1 minute. Stir in the mustard, then add the cream and blend. Reduce heat to medium-low and simmer until thickened, about 4 – 5 minutes.
To make the sauce: Melt the butter in a medium skillet over medium-high heat and saute the shallots until softened, about 1 minute. Add morels and stir; saute until wilted, about 30 seconds. Stir in the wine and stock, reduce the heat to medium, and cook until reduced in half by volume. Stir in the butter, one tablespoon at a time.
To prepare the leek garnish: Heat the oil to 370 F in a deep fryer or a large saucepan. Lightly dust the leek tops with flour and shake off all visible flour. Put the leeks in the fryer basket or on a slotted spoon and plunge into the hot oil. Let fry for 2 – 3 seconds, lift, and drain on paper towels. Fry only a few at a time; repeat with remaining leeks.
To assemble: Preheat the oven to 400 F. Carefully unmold the grit cups onto a baking sheet. Pour filling into each cup and place a round disc over the top. Bake 8 minutes. Remove and invert onto serving plates. Pour sauce around each timbale. Divide the arugula among the plates. Garnish with flash-fried leeks, peppers, and tomatoes.
