Ingredients
- For the mushrooms:
- 1 cup shiitakes, cleaned and hard stems discarded
- 1 cup oyster mushrooms, cleaned and hard stems discarded
- 1 cup cremini mushrooms, cleaned and hard stems discarded
- ¼ cup extra virgin olive oil
- 1 sprig thyme
- 4 cloves garlic
- Salt and freshly ground black pepper
- For the grits:
- 2 cups milk
- 1 jalapeño, split and seeded
- 1 clove garlic
- 1 bay leaf
- 1 sprig rosemary
- 1 teaspoon kosher salt
- 1 cup organic grits
- 2 tablespoons butter
- 2 ounces fresh goat cheese
- Nutritional Information
Nutritional analysis per serving (6 servings)
310 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 8 grams protein; 22 milligrams cholesterol; 476 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- For the mushrooms: Preheat oven to 400 degrees. In a mixing bowl, combine the shiitakes, oyster mushrooms, creminis, olive oil, thyme and garlic. Season with salt and pepper to taste. Transfer to a sheet pan, and roast for 15 minutes. Remove from heat, discard thyme and garlic, and cover to keep warm. While the mushrooms are roasting, prepare the grits.
- For the grits: In a saucepan over medium heat, combine milk, 2 cups water, jalapeño, garlic, bay leaf, rosemary and salt. Bring to a simmer then remove from heat. Pour through a fine-meshed strainer into a heatproof bowl, and discard the solids.
- Return the liquid to the saucepan, and place over high heat to bring to a boil. Add the grits, lower the heat to medium, and stir constantly until fully cooked and smooth, about 15 to 20 minutes. Add butter and mix well.
- Add the goat cheese immediately before serving and mix well. Divide the grits among six plates, and spoon the roasted mushrooms over the grits.
45 minutes
Dining and Cooking