From: Country Living US
Yields:
8
Prep Time:
30 mins
Total Time:
50 mins
Cal/Serv:
214
Creamy and savory, cheesy grits are a Southern staple at all times of day, but these grits studded with meaty morel mushrooms are an outstanding brunch dish.
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Ingredients
- 2 cups whole milk
- 1 cup grits
- Coarse salt
- Pepper
- 2 Tbsp. canola oil
- 1 1/2 lb. fresh morel mushrooms (or cremini or chanterelles)
- 1/4 cup dry white wine
- 2 1/2 oz. Parmigiano-Reggiano
- 1 Tbsp. unsalted butter
- fresh flat-leaf parsley
Directions
- 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.
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