I've been in a side dish rut. Major. Fruit or salad have been in the rotation for days and days and days. And days. It's getting old.
Today though, hope springs eternal. The light flickered back on. I got my side dish mojo back and it is far from boring. I made creamy, buttery yellow grits and topped them with sautéed, earthy mushrooms. Sprinkled with a few parmesan curls, this side dish is going to take up permanent residence on my dinner plate.
To appeal to the masses in my house, I used white and baby portabella mushrooms. You, however, can used any variety of delicious mushrooms you have at your disposal. They add the oomph. The hutzpah. The goodness!
Now, don't let me convince you that these Grits and Mushrooms are to be pigeonholed as a side dish only. No, no, no. This dish makes a great vegetarian main. Perfect for Meatless Monday perhaps? Enjoy!
Here's our recipe:
Mushrooms and Grits
12 ounces white mushrooms
10 ounces baby portabella mushrooms
1 T butter
1 T olive oil
1/2 C onion, diced
1 t garlic powder
1/2 t salt
1 C grits (I used organic yellow grits)
4 C water
2 t salt
3 T butter
1/4 C parmesan cheese (I used a vegetable peeler to create parmesan curls)
Warm a skillet over medium heat and add 1 T of butter and 1 T of olive oil. Place your onions into the skillet and allow them to cook until translucent, about 2-3 minutes. Next, add your mushrooms, garlic powder and salt. While they're cooking, toss the mushrooms to coat with the butter and oil. Allow mushrooms to cook until they are softened, about 7-9 minutes. Take your mushrooms off the heat and start your grits.
In a sauce pan, combine water grits and 2 t salt. Place pan over high heat and bring to a boil, stirring constantly. Once grits boil, reduce heat to simmer and cover, allowing grits to cook for five minutes. When the grits are ready, remove from the heat and stir in your 3 T of butter. Pour grits into a serving dish and top with mushrooms and parmesan cheese. Serve right away.