Wild Mushroom Grits
Donna
I use white, stone ground grits for this recipe.
ingredients
- 3 1/2 cups beef broth
- 3/4 cup grits, uncooked
- 1 garlic clove, minced
- 3/4 cup grated parmesan
- 2 1/2 tbsp butter
- 1 1/4 tsp pepper
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 1/2 tsp chopped fresh rosemary
- 2 cups fresh shiitake or portabello mushrooms, chopped
- 2 tbsp chopped fresh parsley
- 1/4 tsp salt
directions
- 1
Bring broth to boil in a saucepan; stir in grits and 1 garlic clove. Cover, reduce heat, and simmer 20 minutes or until thickened. Stir in cheese, butter and 1 tsp pepper. Cook, stirring constantly until cheese and butter melt.
- 2
Sauté 1 garlic clove in oil until tender; add rosemary and mushrooms, and cook over medium heat, stirring frequently 8-10 minutes or until tender. Remove from heat; stir in parsley, salt and remaining pepper. Stir into grits.
Source: Donna
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