Parmesan-Portobello Grits

recipe
These savory grits also pair well as a dinner side with pork chops or steaks.

Yield:

Makes 8 servings (serving size: 1/2 cup)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 114
Caloriesfromfat 19 %
Fat 2.4 g
Satfat 1.4 g
Monofat 0.5 g
Polyfat 0.2 g
Protein 5 g
Carbohydrate 18 g
Fiber 0.8 g
Cholesterol 6 mg
Iron 1 mg
Sodium 491 mg
Calcium 69 mg

Ingredients

1 tablespoon light butter
1 small sweet onion, finely chopped
2 portobello mushroom caps, cleaned and finely chopped
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (32-oz.) container low-sodium fat-free chicken broth
1/2 cup water
1 cup quick-cooking grits, uncooked
1/2 cup (2 oz.) freshly shredded Parmesan cheese

Preparation

1. Melt butter in a large nonstick skillet over medium-high heat; add onion. Cook, stirring occasionally, 8 minutes or until golden. Stir in mushrooms and next 4 ingredients; cook 5 minutes or until mushrooms are tender. Remove skillet from heat.

2. Bring chicken broth and 1/2 cup water to a boil in a medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until grits are thickened. Stir in portobello mixture and Parmesan cheese. Serve immediately.

Note:

Eileen Watson, Winter Park, Florida,

April 2006
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