Grits Casserole with Mushrooms, Prosciutto, and Provolone

  • VaBelle35 Posted: 03/16/10
    Worthy of a Special Occasion

    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.

  • SillyCow Posted: 09/12/09
    Worthy of a Special Occasion

    Caution: follow the package directions for making grits – 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 “make ahead” instructions in the future. I enjoyed having something “different” for brunch.

  • CyanEclipse Posted: 04/14/11
    Worthy of a Special Occasion

    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.


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