Name: Parmesan Grits with Morels
Prep time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 2 c. whole milk; 1 c. grits; Coarse salt; Pepper; 2 tbsp. canola oil; 1 1/2 lb. fresh morel mushrooms (or cremini or chanterelles); 1/4 c. dry white wine; 2 1/2 oz. Parmigiano-Reggiano; 1 tbsp. unsalted butter; fresh flat-leaf parsley

Step 1In a large heavy-duty saucepan, bring 2 cups water and milk to a gentle boil and slowly add grits, whisking constantly. Season with salt and pepper. Reduce heat to simmer and cook, stirring often, until mixture is very thick, 30 to 45 minutes.

Step 2Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and sauté, stirring occasionally, until barely tender, about 2 minutes. Add wine, cooking until liquid evaporates and mushrooms are tender, about 5 minutes. Season with salt and pepper. Set aside.

Step 3Remove grits from heat and whisk in cheese and butter. Season with additional salt and pepper, if desired. Transfer grits to a warmed serving dish. Spoon mushrooms over grits and sprinkle with parsley.

Parmesan Grits with Morels

Ingredients

Directions

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