Parmesan Grits with Morels

(serves 8)

2 c. whole milk
1 c. course-ground grits
Coarse salt
Freshly ground pepper
2 Tbsp. canola oil
1 1/2 lb. fresh morel mushrooms (or cremini or chanterelles), cleaned
1/4 c. dry white wine
2 1/2 oz. Parmigiano-Reggiano, freshly grated (3/4 to 1 c.)
1 Tbsp. unsalted butter
Chopped fresh flat-leaf parsley, for garnish

In a large heavy-duty saucepan, bring 2 cups water and milk to a gently 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 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.

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.

Recipe from Country Living

Nutrition information per serving:

Calories 214
Total fat 10g
Cholesterol 17mg
Sodium 106mg
Carbs 21g
Dietary fiber 3g
Protein 6g