Instructions: To make hoecake: Bring water to a boil and add grits, salt, pepper and butter. Reduce heat to low and cook for 20 minutes, stirring often. Add cheese and 1 egg, if using. Temper egg by mixing with a little of the hot grits before adding. Mix well.

Oil 9-by-12 inch baking pan with butter or nonstick cooking spray. Pour grits mixture into pan. Refrigerate for 2 hours, until firm and completely cool.

When cool, slice into squares.

In a glass bowl, mix milk and 2 eggs. Beat to combine. Place cornmeal in shallow pan. Dip squares of hoecake in egg batter and then in cornmeal. Fry in corn oil until lightly browned on top and bottom. Transfer to a warm oven.

To make cream sauce: Saute mushrooms, ham and green onions in 2 tablespoons butter until onions have softened. Add garlic and white wine. Let cook down over high heat. Add cream and continue reducing sauce until it is thick enough to coat the back of a spoon. Season with salt and pepper to taste and stir in 2 tablespoons butter.

To serve, place square of hoecake on plate and spoon cream sauce over it.

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