Creamy Mushroom Grits
Servings: 6 Servings
Ingredients
- 1 1/2 cup stone-ground corn grits
- 4 cups water
- 1/2 tsp salt
- 1 Tbs butter
- 1 Tbs olive oil
- 1/2 tsp salt
- 8 oz baby portobello mushrooms* diced finely
- 1 medium sweet onion diced finely
- 2 cloves garlic minced
- 1 tsp thyme dried
- 1/4 cup Vermouth
- 1/2 cup grated Parmesan
- 8 oz butter cubed
- 1 cup milk
Instructions
- Prepare all of your ingredients before you begin cooking.
- In a 3-quart Dutch oven add the grits, water and 1/s tsp salt. Bring to a boil. Immediately remove from heat, cover and set aside for 15 minutes.
- In a skillet over medium heat, add butter, olive oil, onion, and 1/2 tsp salt. Cook for about 5 minutes, add diced mushrooms, garlic, thyme, and crushed red pepper. Continue cooking for an additional 5 minutes. Stir in the Vermouth and cook for another 2-3 minutes.
- Uncover and return the grits to a boil over medium-high heat, stirring with a whisk and scraping the bottom. Continue cooking the grits for about 20-25 minutes. The grits should be tender, but firm.
- Stir in the butter, Parmesan cheese, milk, and mushroom mixture.
- Serve.
Notes
*Use a food processor to finely dice the mushrooms.
Be sure to read all labels for gluten-free.
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