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Ingredients
- 7 c. water
- 2 c. grits (not quick-cooking)
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp. butter
- 1 c. shredded cheddar cheese (optional)
- 3 x Large eggs, divided (1 optional)
- 1 c. lowfat milk
- 3 c. cornmeal Corn oil, for frying
- 3 c. fresh brown mushrooms, stemmed and sliced
- 1/2 c. cooked ham, diced
- 1 bn green onions
- 4 Tbsp. butter (divided)
- 1/2 tsp fresh diced garlic
- 1/4 c. dry white wine
- 1 c. whipping cream Salt, to taste Pepper, to taste
Directions
- To make hoecake: Bring water to a boil and add in grits, salt, pepper and butter. Reduce heat to low and cook for 20 min, stirring often. Add in cheese and 1 egg, if using. Temper egg by mixing with a little of the warm grits before adding. Mix well.
- Oil 9-by-12 inch baking pan with butter or possibly nonstick cooking spray. Pour grits mix into pan. Chill for 2 hrs, till hard and completely cold.
- When cold, slice into squares.
- In a glass bowl, mix lowfat milk and 2 Large eggs. Beat to combine. Place cornmeal in shallow pan. Dip squares of hoecake in egg batter and then in cornmeal. Fry in corn oil till lightly browned on top and bottom. Transfer to a hot oven.
- To make cream sauce: Saute/fry mushrooms, ham and green onions in 2 Tbsp. butter till onions have softened. Add in garlic and white wine. Let cook down over high heat. Add in cream and continue reducing sauce till it is thick sufficient to coat the back of a spoon. Season with salt and pepper to taste and stir in 2 Tbsp. butter.
- To serve, place square of hoecake on plate and spoon cream sauce over it.
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