Baked Fontina and Prosciutto Grits
Makes 6 to 8 servings
3 1/2 cups water
1/2 teaspoon salt
3/4 cup old-fashioned grits (not quick or instant)
1 1/2 cups grated fontina cheese
1/2 cup chopped prosciutto
1/4 cup butter
1 1/2 teaspoons minced garlic
1/2 teaspoon ground black pepper
2 large eggs
1/2 cup heavy whipping cream
1. Preheat oven to 375°. Fill a 13x9-inch pan with 1 inch of hot water, and place in oven. Grease an 8x8-inch baking dish.
2. In a large saucepan, bring 3 1/2 cups water and salt to a boil over high heat. Stir in grits. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally. Add cheese, prosciutto, butter, garlic, and pepper. Stir until butter and cheese are melted; remove from heat.
3. In a separate bowl, whisk together eggs and cream. Add egg mixture to grits mixture, mixing well. Spoon grits mixture into prepared baking dish. Cover with aluminum foil. Place in oven in center of the 13x9-inch pan (water bath). Bake for 15 minutes. Remove foil, and continue baking for 20 minutes, or until set.