Name: Creamy Vegetarian Grits with Mushrooms
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.

Ingredients

Scale

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.

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Instructions

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.
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.
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).
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.
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.
Season the Mushrooms: Season the mushroom mixture generously with salt and freshly ground black pepper to taste. Remove from heat and set aside.
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.
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.
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!
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

Serving Size: one normal portion
Calories: 650
Fat: 40g
Carbohydrates: 60g
Fiber: 8g
Protein: 25g