Yield
Serves 4 (serving size: about 3/4 cup)
Photo: Randy Mayor; Styling: Claire Spollen 

How to Make It

Boil water in a saucepan. Add grits and 1/4 teaspoon kosher salt, stirring constantly. Bring to a boil; cover and reduce heat to low. Cook 7 minutes or until thick, stirring frequently. Melt butter in a nonstick skillet over medium heat. Add mushrooms, minced garlic, pepper, and 1/8 teaspoon kosher salt; cook 8 minutes, stirring occasionally. Stir mushroom mixture into grits. Top with parsley.

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