Spoonbread Grits with Savory Mushroom Sauce

Southern Living
Spoonbread Grits with Savory Mushroom SauceRecipe
Photo: Tina Evans
4 to 6 servings

Ingredients

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1 (14 1/2-ounce) can ready-to-serve chicken broth
1/2 cup quick-cooking grits, uncooked
1/4 cup butter or margarine
1 cup milk
1 cup buttermilk
3 large eggs, lightly beaten
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground red pepper
Garnish: fresh thyme sprigs

Preparation

Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stir in grits. Reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until thickened. Stir in butter and next 3 ingredients.

Combine cornmeal and next 4 ingredients; stir into grits mixture. Pour into a slightly greased 11- x 7-inch baking dish.

Bake at 425° for 45 minutes or until lightly browned. Cut into triangles, and serve with Savory Mushroom Sauce; garnish, if desired.

Created date

October 2003