Parmesan Grits with Morels
2 c. whole milk
1 c. course-ground grits
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:
Total fat 10g
Dietary fiber 3g