Baked Grits with Country Ham and Oyster Mushrooms

It’s debatable whether Frank Stitt at Highlands Bar & Grill in Birmingham, Alabama, is the most innovative chef in the South, but surely none of his creative dishes illustrates better the intelligent juxtaposition of Southern ingredients and French technique than these glorious grits ramekins topped with a mixture of pungent wild mushrooms and country ham and served with a spicy butter sauce. Yes, the dish takes a little time and effort to prepare, but it not only shows the sophisticate