Photo: Greg Dupree; Styling: Buffy Hargett Miller
Creamy Mushroom Grits serve as a savory base to pot roast.
Makes 6 servings
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1/4 cup butter
2 (3.5-oz.) packages shiitake mushrooms, stemmed and sliced
1 cup quick-cooking yellow grits
1/2 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Hands-on: 20 Minutes
Total: 20 Minutes
Melt butter in a medium skillet over medium-high heat; add mushrooms. Sauté 3 to 4 minutes or until mushrooms begin to brown. Prepare grits according to package directions. Stir in Parmesan cheese, kosher salt, and pepper. Stir in mushrooms and parsley.