4 cups water, preferably spring water
1 teaspoon kosher salt
1 cup yellow stone-ground grits, preferably organic
2 tablespoons unsalted butter, at room temperature
1/4 cup finely grated Parmigiano-Reggiano
Freshly ground white pepper
1 large egg, beaten
1/2 cup white wine
1/4 cup sherry vinegar, or to taste
2 shallots, minced
1 bay leaf
1 dried red chile pepper
1 to 2 ounces finely diced country ham (trimmings, end pieces and scraps are fine)
1 tablespoon heavy cream
8 tablespoons (1 stick) unsalted butter, cut into cubes
2 tablespoons finely grated Parmigiano-Reggiano
Fresh lemon juice
Hot pepper sauce, such as Tabasco or Cholula
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper
1 tablespoon olive oil
2 thin slices country ham or prosciutto, cut into julienne strips
1/2 cup chanterelle, morel, shiitake or oyster mushrooms
cut into 1- to 2-inch pieces
1 shallot, minced
Thyme leaves, for garnish
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