Randy Mayor; Melanie J. Clarke
Recipe from Cooking Light

Use yellow grits for the best presentation; white grits may look gray under the mushroom topping. Make-ahead tip: Cook the grits, spoon into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.

Ingredients

  • 5 cups water
  • 1 1/4 cups stone-ground yellow grits
  • 3/4 cup (3 ounces) shredded sharp provolone cheese, divided
  • 1 teaspoon salt, divided
  • Cooking spray
  • 1 1/2 teaspoons butter
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups thinly sliced portobello mushrooms (about 6 ounces)
  • 3 cups thinly sliced shiitake mushroom caps (about 4 1/2 ounces)
  • 1 teaspoon dried herbes de Provence
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped prosciutto (about 3 ounces)
  • 1/3 cup dry white wine
  • 3 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 tablespoon minced fresh parsley

Preparation

  1. Bring the water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and 1/2 teaspoon salt. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray.
  2. Preheat oven to 350°.
  3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.
Martha Condra,
November 2004