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Categories:Viewed: 35 - Published at: 6 years ago
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
Method
- In 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.
- Meanwhile, in a large skillet over medium-high heat, heat oil.
- Add mushrooms and saute, 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.
- Remove 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.
