Creamy Vegetarian Grits with Mushrooms

There are certain dishes that just feel like a warm hug, and this Creamy Vegetarian Grits with Mushrooms recipe is definitively one of them. The first time I made this, I was looking for something hearty and comforting for a chilly Sunday brunch. I wasn’t sure how the family, particularly the kids who can be picky about textures, would react to grits. To my absolute delight, it was an instant hit! The creamy, cheesy grits were velvety smooth, a perfect canvas for the deeply savory, umami-rich sautéed mushrooms and garlic. My husband, usually a meat-and-potatoes kind of guy, went back for seconds, declaring it one of the best vegetarian dishes he’d had. Even the kids, initially skeptical, were won over by the sheer comforting creaminess and the flavorful mushrooms. It has since become a staple in our home, perfect for brunch, a satisfying meatless dinner, or even a cozy breakfast-for-dinner situation. It’s proof that simple ingredients, treated with care, can create something truly special and incredibly delicious. This recipe isn’t just food; it’s comfort, warmth, and flavor all mingling beautifully in one bowl.

Ingredients

• 1 cup Stone-Ground Grits (Yellow or White): Provides the best texture and flavor; avoid instant grits if possible.
• 4 cups Vegetable Broth: Adds depth of flavor compared to just water for cooking the grits. Use low-sodium if preferred.
• 1 cup Milk (Whole or 2%): Contributes significantly to the creaminess. Dairy or unsweetened plant-based milk (like soy or oat) can work.
• 1 lb Cremini Mushrooms (Baby Bellas): Offer a wonderful earthy flavor and meaty texture. Sliced about 1/4-inch thick.
• 4 cloves Garlic: Minced finely, adds aromatic depth to the mushrooms.
• 1 medium Shallot: Finely chopped, provides a milder, more delicate onion flavor than yellow onion.
• 4 tablespoons Unsalted Butter: Divided use – essential for sautéing mushrooms and enriching the grits.
• 2 tablespoons Olive Oil: Used with butter for sautéing mushrooms, helps prevent butter from burning.
• 4 oz Sharp Cheddar Cheese: Freshly shredded melts best and adds tangy richness.
• 2 oz Parmesan Cheese: Freshly grated adds a salty, nutty complexity.
• 1 teaspoon Fresh Thyme Leaves: (plus extra for garnish) Adds a subtle, earthy, lemony note that complements mushrooms beautifully.
• Salt (Kosher or Sea Salt): To taste, essential for seasoning both the grits and mushrooms.
• Black Pepper: Freshly ground, to taste.
• Optional: Pinch of Red Pepper Flakes: Adds a gentle warmth to the mushrooms.
• Optional Garnish: Fresh Parsley or Chives: Chopped, adds freshness and color.

Instructions

1. Prepare the Grits Base: In a medium-sized heavy-bottomed saucepan, bring the vegetable broth to a simmer over medium heat. Once simmering, slowly whisk in the stone-ground grits, pouring in a thin, steady stream while whisking constantly. This continuous whisking is crucial to prevent lumps from forming.
2. Cook the Grits: Reduce the heat to low, ensuring the mixture maintains a very gentle simmer. Cover the saucepan partially (leaving a small gap for steam to escape) and cook according to the package directions, typically 20-30 minutes for stone-ground grits. Stir frequently, scraping the bottom of the pan to prevent sticking and ensure even cooking. The grits should become thick and tender. If they become too thick before they are fully cooked, add a splash more broth or hot water.
3. Prepare the Mushrooms: While the grits are simmering, prepare the mushroom topping. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Once the butter is melted and foam subsides, add the sliced mushrooms in a single layer (work in batches if necessary to avoid overcrowding the pan – overcrowding steams mushrooms instead of browning them).
4. Sauté the Mushrooms: Cook the mushrooms without stirring for the first 3-4 minutes, allowing them to develop a deep brown color on one side. Then, stir and continue cooking until they are nicely browned all over and have released their moisture, typically about 8-10 minutes total. Proper browning develops the deep umami flavor.
5. Add Aromatics: Add the finely chopped shallot to the skillet with the mushrooms and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and fresh thyme leaves (and red pepper flakes, if using). Cook for another 1-2 minutes until the garlic is fragrant – be careful not to burn the garlic.
6. Season the Mushrooms: Season the mushroom mixture generously with salt and freshly ground black pepper to taste. Remove from heat and set aside.
7. Finish the Grits: Once the grits are tender and thick, turn off the heat. Stir in the remaining 2 tablespoons of butter until melted. Gradually stir in the warm milk until the grits reach your desired creamy consistency. You might not need the full cup, or you may need a splash more – adjust as needed.
8. Add the Cheese: Stir in the shredded sharp cheddar cheese and grated Parmesan cheese until fully melted and incorporated. The grits should be smooth, rich, and creamy.
9. Season and Taste: Taste the grits and season generously with salt and freshly ground black pepper. Remember that grits need adequate seasoning to truly shine. Don’t be shy!
10. Assemble and Serve: Ladle the creamy cheese grits into warm bowls. Top generously with the sautéed mushroom mixture. Garnish with extra fresh thyme leaves and chopped fresh parsley or chives, if desired. Serve immediately while hot and creamy.

Nutrition Facts

(Approximate values per serving, assuming recipe makes 4 servings)

• Servings: 4 hearty servings
• Calories per Serving: Approximately 550-650 kcal (This can vary based on exact ingredients like milk fat content and amount of cheese used).
• Protein: Approximately 20-25g. A significant portion comes from the dairy (milk, cheese) and some from the grits and mushrooms, making it a reasonably protein-rich vegetarian meal.
• Fiber: Approximately 6-8g. Primarily from the stone-ground grits (especially if whole grain) and mushrooms, contributing to digestive health and satiety.
• Fat: Approximately 30-40g (largely dependent on cheese and butter amounts). Includes saturated fats from butter and cheese, but also healthier unsaturated fats from olive oil.
• Carbohydrates: Approximately 50-60g. Mainly complex carbohydrates from the grits, providing sustained energy.

Preparation Time

• Prep time: Approximately 15 minutes (chopping vegetables, measuring ingredients).
• Cook time: Approximately 30-40 minutes (simmering grits, sautéing mushrooms).
• Total time: Approximately 45-55 minutes. This makes it feasible for a weeknight dinner if planned, but it truly shines during a more relaxed brunch or weekend meal.

How to Serve

These Creamy Vegetarian Grits with Mushrooms are fantastic on their own, but they also serve as a wonderful base for various additions and pairings. Here are some serving suggestions:

• Classic Comfort Bowl:
  • Serve hot grits directly into bowls.
  • Top generously with the savory mushroom mixture.
  • Add an extra sprinkle of Parmesan cheese.
  • Garnish with fresh parsley or chives.
• Brunch Star:
  • Serve alongside or topped with:
    • A perfectly poached or fried egg (runny yolk is divine with grits).
    • Crispy vegetarian bacon or sausage patties.
    • A side of fresh fruit salad.
    • Toast points for dipping.
• Hearty Dinner Option:
  • Pair with a simple green salad dressed with a sharp vinaigrette to cut through the richness.
  • Serve with steamed or roasted greens like kale, collards, or spinach wilted into the grits or served on the side.
  • Offer crusty bread for soaking up any leftover creamy goodness.
• Flavor Enhancements:
  • Drizzle with a touch of truffle oil for an extra decadent flavor.
  • Add a swirl of pesto before topping with mushrooms.
  • Offer hot sauce on the side for those who like a spicy kick.
  • Sprinkle with toasted nuts (like pecans or walnuts) for added crunch.
• Make it a Grits Bar:
  • Serve the creamy grits plain in a large pot or slow cooker set to warm.
  • Set out bowls of toppings: the sautéed mushrooms, extra cheese, crumbled vegetarian bacon, chopped scallions, diced tomatoes, hot sauce, sautéed greens, poached eggs. Let everyone customize their own bowl!

Additional Tips for Perfect Creamy Grits

1. Choose the Right Grits: For the creamiest, most flavorful results, always opt for stone-ground grits (either white or yellow). They retain more of the corn germ and have a superior texture compared to quick or instant grits. They take longer to cook, but the payoff is immense. Quick grits can be used in a pinch, but adjust cooking time and liquid accordingly, and expect a slightly less robust flavor and texture. Avoid instant grits entirely for this recipe.
2. Don’t Skip the Whisking: When adding the grits to the simmering broth, whisking constantly is non-negotiable. This simple step prevents lumps and ensures a smooth, homogenous texture right from the start. Continue to stir frequently throughout the cooking process, especially scraping the bottom, to prevent sticking and burning.
3. Cook Low and Slow: Patience is key for creamy grits. Cooking them gently over low heat allows the starches to fully hydrate and release, creating that coveted creamy consistency without becoming gluey. Rushing the process on higher heat can lead to scorching and uneven cooking.
4. Achieve Mushroom Perfection: Don’t overcrowd the skillet when sautéing mushrooms. Give them space to brown properly; this caramelization process (Maillard reaction) is where their deep, savory flavor develops. High heat initially helps sear them, then medium heat cooks them through. Waiting to salt them until they’ve browned also helps them release moisture and brown better.
5. Use Freshly Grated Cheese: Pre-shredded cheeses often contain anti-caking agents (like cellulose) that can prevent them from melting smoothly, sometimes resulting in a slightly gritty or greasy texture. Grating your own cheese from a block ensures the creamiest, most flavourful melt into the hot grits.
6. Warm Your Milk: Adding cold milk directly to hot grits can sometimes cause the grits to seize up or cool down too quickly. Gently warming the milk before stirring it in helps maintain the temperature and incorporates more smoothly for ultimate creaminess.
7. Season Generously and Taste Often: Grits themselves are relatively bland and require substantial seasoning to come alive. Salt is crucial. Taste the grits after adding the cheese (as cheese adds saltiness) and adjust seasoning accordingly with salt and freshly ground black pepper. Do the same for the mushrooms.
8. Reheating Leftovers: Grits thicken considerably as they cool. To reheat, gently warm leftover grits in a saucepan over low heat, adding splashes of milk, broth, or water and stirring constantly until they return to a creamy consistency. You may need to adjust seasoning again. Reheat the mushroom topping separately and add it just before serving. Microwaving can work but requires frequent stirring and liquid addition.

Frequently Asked Questions (FAQ)

1. Can I make these Creamy Vegetarian Grits vegan?
Yes, absolutely! To make this recipe vegan:
Replace the dairy milk with an unsweetened, creamy plant-based milk like oat milk, soy milk, or cashew milk. Avoid strongly flavored ones like coconut milk unless you want that flavor profile.
Substitute the butter with vegan butter or use additional olive oil. Ensure the vegan butter tastes good, as it contributes flavor.
Use a good quality vegan cheddar shreds and vegan Parmesan alternative. Look for brands known for melting well. Nutritional yeast can also be added (start with 2-3 tablespoons) for a cheesy, umami flavor boost if vegan cheese isn’t available or preferred.

2. Can I use quick-cooking grits instead of stone-ground grits?
You can, but the texture and flavor will be different. Quick-cooking grits cook much faster (around 5-7 minutes). You will need to adjust the cooking time significantly and potentially the liquid ratio (check package directions). While convenient, they generally result in a less robust corn flavor and a slightly finer, less distinct texture compared to stone-ground grits. Avoid instant grits, as they often result in a pasty texture.

3. What other types of mushrooms can I use?
Cremini mushrooms are great, but feel free to experiment!
 Shiitake mushrooms: Offer a deeper, smokier umami flavor (remove tough stems before slicing).
 Oyster mushrooms: Have a delicate texture and mild flavor; tear them instead of slicing.
 Button mushrooms: A milder alternative if creminis are unavailable.
 Wild mushroom mix (like chanterelles or morels): If available and in season, these can elevate the dish significantly, though they are often more expensive.
A combination of different mushrooms adds complexity.

4. How do I prevent my grits from becoming lumpy?
The key is adding the grits to the simmering liquid slowly while whisking constantly. This disperses the grits particles before they can clump together. Additionally, stirring frequently during the low-and-slow cooking process helps prevent lumps and ensures even cooking. Using a whisk initially and switching to a spoon or spatula for stirring later works well.

5. Are grits gluten-free?
Plain grits made purely from corn are naturally gluten-free. However, cross-contamination can occur during processing or packaging. If you need the dish to be strictly gluten-free for celiac disease or severe sensitivity, look for packages explicitly labeled “gluten-free” to ensure they haven’t been processed in a facility that also handles wheat, barley, or rye. Always check ingredient labels.

6. Can I add other vegetables to this dish?
Certainly! While the mushrooms are the star, other vegetables can complement the grits beautifully.
 Spinach or Kale: Wilt fresh spinach or chopped kale into the finished grits just before serving.
 Sweet Corn: Stir in fresh or frozen sweet corn kernels during the last 5-10 minutes of cooking the grits.
 Bell Peppers: Sauté diced bell peppers (any color) along with the shallots and mushrooms.
 Onions: Substitute the shallot with a small yellow or white onion, if preferred.
Asparagus: Sautéed or roasted asparagus spears make a lovely topping or side.

7. Can I make the grits or mushrooms ahead of time?
Grits are best served fresh, as they tend to thicken significantly upon cooling. While you can make them ahead and reheat (see Tip #8), they won’t be quite as perfectly creamy as when freshly made. The mushroom topping, however, can be made a day or two in advance and stored in an airtight container in the refrigerator. Reheat the mushrooms gently in a skillet or microwave before serving over freshly cooked grits for the best experience.

8. How should I store and reheat leftovers?
Store leftover grits and the mushroom topping separately in airtight containers in the refrigerator for up to 3-4 days. To reheat the grits, place them in a saucepan over low heat. Add splashes of milk, broth, or water, stirring constantly until heated through and creamy again. You’ll likely need to add a fair bit of liquid to loosen them up. Reheat the mushrooms gently in a separate skillet or microwave until warm. Combine just before serving. Freezing grits is generally not recommended as it can negatively impact the texture, making them watery or grainy upon thawing.

Print