Ingredients
- For the grits:
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup grits or coarse ground cornmeal
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 ounces sharp Cheddar, grated
- For the Mushrooms:
- 3/4 stick butter
- 2 tablespoons roughly chopped fresh sage leaves
- 1/2 pound cremini mushrooms, quartered
- 1/2 pound shiitake mushrooms, stemmed and caps quartered
- 1/4 pound chanterelle mushrooms, wiped clean and cut in 1/2
- 2 ounces porcini mushrooms, stems trimmed and sliced into 1/4-inch slices
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves
- 1/4 cup of white wine
Preparation
Step 1
For the grits:
Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the mushrooms are ready.
Set a large, 12-inch saute pan over medium-high heat. Add the remaining 6 tablespoons of butter and the remaining 2 tablespoons olive oil to the pan. Once the butter is melted, add the sage and mushrooms to the pan and cook until the mushrooms are wilted , add wine and cook until most of the moisture has evaporated, about 10 minutes. Season with the remaining 1 teaspoon of salt and the pepper and garnish with the parsley. Serve the mushrooms over the grits in warmed bowls.