Mushrooms and Grits

Cuisine

Southern American

Servings

4

Total time

50 min

Prep

15 min

Cook

35 min

Difficulty

medium

Ingredients

• 1 Cup stone-ground grits - 1 (cup)
• 3 Cup vegetable broth - 3 (cups)
• 1 Cup whole milk - 1 (cup)
• 4 Tablespoon unsalted butter, divided - 4 (tablespoons), Divided between the grits and mushroom topping.
• 1.5 Cup sharp cheddar cheese, grated - 1 1/2 (cups), grated
• 1 Pound cremini mushrooms, sliced - 1 (pound), sliced
• 4 Count scallions, thinly sliced - 4 (count), Whites and greens are kept separate for cooking and garnish.
• 2 Count garlic, minced - 2 (cloves), minced
• 1 Tablespoon low-sodium soy sauce - 1 (tablespoon)
• 1 Teaspoon fresh thyme leaves - 1 (teaspoon)
• 1 Teaspoon kosher salt - 1 (teaspoon), Divided between the grits and mushroom topping.
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Prepare vegetables and cheese

   1. *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.

2. Start the grits liquid

   2. 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.

3. Cook the grits

   3. 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.

4. Brown the mushrooms

   4. 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*.

5. Add aromatics and seasoning

   5. Add the *scallion whites*, garlic, thyme, remaining 1/2 teaspoon kosher salt, and black pepper; cook until *fragrant*, about *1 minute*.

6. Finish the mushroom topping

   6. Stir in the *soy sauce* and cook until the mushrooms look *glossy and savory*, about *1 minute*. Remove the skillet from the heat.

7. Finish the cheddar grits

   7. When the grits are *thick and creamy*, stir in the *sharp cheddar cheese* until *melted and smooth*.

8. Serve

   8. Spoon the *cheddar grits* into bowls, top with the *mushroom mixture*, and finish with the *scallion greens*.