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.
5 cups water
1 1/4 cups stone-ground yellow grits
3/4 cup (3 ounces) shredded sharp provolone cheese, divided
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.
Preheat oven to 350°.
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.
Made this for dinner with roasted asparagus, and we loved it. Just two of us, so I halved the recipe and baked in an 8x5 loaf pan. My only changes were to use 1/2 chicken broth and 1/2 water to cook the Bob's Red Mill Grits/Polenta, salt the grits with a garlic salt, and mix the egg whites into the grits rather than on top. Oh, and I used portobellos and button mushrooms and Cabot reduced fat sharp cheddar since I couldn't fine sharp provolone. My husband ate two servings, and I had the other. This was just fantastic!
I made this ahead for a Easter Sunday brunch for my extended familyWe altered the recipie a little by adding Gruyere cheese in place of the provalone, quick cook grits that only took a few minutes and bacon instead prosciuttoWe found it addictive. I always play with recipes and want to try it with Amaranth in place of grits and a chipotle Gouda but my husband liked it so much the way we made it that I may have two make both versions
This smells FABULOUS and had a good taste. I regularly make cheese grits for my family and they set up really nice when you add egg to the grits. I think there were too many eggs added to the mushroom mixture here, and I would have put the egg whites into the grits so they'd set up better. The grits were a little bland for my tastes. I might also add some garlic to the grits. I used regular white grits that take 5-7 minutes to cook, and baby bella mushrooms which did not discolor the grits at all. Also, while the prosciutto was good here, I think it's flavor was covered up a little too much. Pancetta might be a better choice. I may make this again as a brunch dish.
This is a really great recipe but I hesitate to serve for guests because the mushrooms throw off black juice and it looks a little unappetizing. But it is a fabulous dish and will make it again. It's also very filling.
Caution: follow the package directions for making grits â the Red Mill yellow grits I bought only need to simmer for about 5 minutes, NOT 30! Overall this was quite good. It has a very sophisticated, yet mellow flavor. My husband also liked it (or at least he said he did). I will admit that it was quite a bit of work, so I will likely try the âmake aheadâ instructions in the future. I enjoyed having something âdifferentâ for brunch.
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