Thursday, March 10, 2011

Grits with Mushroom Sauce

So easy and so amazing.  I could eat it every night.


for four people

For the sauce:

  • About 2 cups chopped or torn shiitake mushroom or shiitake and oyster mixed
  • 4 tablespoons butter
  • 5 minced garlic cloves
  • about 2 cups stock (I used beef because of its richness but you could make a really quick broth with the mushroom stems in water and that would work too)
  • 1/2 cup or so tomato product (I used some leftover tomato sauce but am just about to try tomato juice, both canned last summer.  Just plain canned tomatoes would work as well.)
  • salt to taste
  • a small handful chopped parsley
For the grits:
  • 1 cup Riverview Farm grits
  • 4 cups water
  • salt to taste  
Start the water for the grits.  While you are waiting for it to boil, melt the butter in a saucepan and then add the garlic.  Cook for just a few seconds, til it smells good.  Then add the mushrooms and cook til they begin to release water.  If they are kind of dry add a teeny bit of stock and cook til the mushrooms have changed color and are soft.  Add enough stock and the tomato to cover and let simmer, stirring ever now and then.   When the grits water boils add the salt and grits all at once and stir with a whisk.  Cook for about 15- 20 minutes over medium heat, stirring often, until the grits are thick and bubbly.  Pour the grits into a bowl and cover with the mushrooms. Sprinkle parsley on top and serve while hot with kale slaw or lettuce and arugula salad.

1 comment:

Devouring the Seasons said...

This looks amazing! (of course, Terri, the other half of Devouring the Seasons, is allergic to mushrooms, so I'll just have to eat her share) I have never once thought to put mushrooms with grits. This is truly inspired. I must try it.

You have a beautiful blog here. I love your philosophy. Thank you for sharing!