50m$20.30Mushrooms and Grits
Savory cremini mushrooms are spooned over creamy stone-ground cheddar grits. Scallions add a fresh finish to this vegetarian, Southern-inspired comfort dish.
- Cuisine
- Southern American
- Energy
- 504 calories per serving
- Protein
- 17.2 g per serving
- Carbs
- 46.1 g per serving
- Fat
- 26.8 g per serving
- Sodium
- 1503 mg per serving
Shopping options
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
unsalted butter, divided
4 Tablespoon
Kroger® Unsalted Butter Sticks
13%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
vegetable broth
3 Cup
Swanson® Vegetable Broth, 32 oz Carton
75%
cremini mushrooms, sliced
1 Pound
Kroger® Sliced Baby Bella Mushrooms
100%
low-sodium soy sauce
1 Tablespoon
Kikkoman® Less Sodium Soy Sauce
5%
whole milk
1 Cup
Kroger® Vitamin D Whole Milk Half Gallon
13%
fresh thyme leaves
1 Teaspoon
Simple Truth Organic® Thyme
7%
stone-ground grits
1 Cup
Dixie Lily Yellow Corn Grits
24%
sharp cheddar cheese, grated
1.5 Cup
Kroger® Sharp Cheddar Shredded Cheese
75%
scallions, thinly sliced
4 Count
Organic Green Onions
100%
garlic, minced
2 Count
Garlic
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- vegetable broth-3 cups
- sharp cheddar cheese-1.5 cups
- stone-ground grits-1 cup
- whole milk-1 cup
- unsalted butter-4 tbsp
- cremini mushrooms-1 lb
- scallions-4 count
- garlic-2 cloves
- low-sodium soy sauce-1 tbsp
- fresh thyme leaves-1 tsp
- kosher salt-1 tsp
- black pepper-0.5 tsp
Slice the mushrooms, thinly slice the scallions, mince the garlic, and grate the cheddar if needed; keep the scallion whites and scallion greens in separate small piles.
Use a stable cutting board and keep fingers clear of the knife while slicing mushrooms and scallions.
In a medium saucepan, bring the vegetable broth, whole milk, 1/2 teaspoon kosher salt, and 2 tablespoons butter to a gentle boil over medium heat.
Slowly whisk in the stone-ground grits, then reduce the heat to low and cook, stirring often, until thick and creamy, about 25 to 30 minutes. While the grits simmer, prepare the mushrooms in the next steps.
Keep the grits at a low simmer and stir often to prevent splattering.
Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat; add the cremini mushrooms and cook until browned and tender, about 8 to 10 minutes.
Use caution around the hot skillet and melted butter to avoid burns.
Add the scallion whites, garlic, thyme, remaining 1/2 teaspoon kosher salt, and black pepper; cook until fragrant, about 1 minute.
Stir in the soy sauce and cook until the mushrooms look glossy and savory, about 1 minute. Remove the skillet from the heat.
The skillet handle can become hot, so use a towel or oven mitt when moving it.
When the grits are thick and creamy, stir in the sharp cheddar cheese until melted and smooth.
Spoon the cheddar grits into bowls, top with the mushroom mixture, and finish with the scallion greens.
How did it turn out?
Rating and review tools are unavailable right now.