Grits Casserole with Mushrooms, Prosciutto, and Provolone

Grits Casserole with Mushrooms, Prosciutto, and ProvoloneRecipe
Randy Mayor; Melanie J. Clarke
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.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 30 %
Fat 9.6 g
Satfat 4.4 g
Monofat 3.1 g
Polyfat 0.9 g
Protein 16.3 g
Carbohydrate 35.7 g
Fiber 2.3 g
Cholesterol 131 mg
Iron 2.9 mg
Sodium 832 mg
Calcium 136 mg


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


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.