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Parmesan-Portobello Grits

Prep time 10 mins
Cook time 25 mins
Yield Makes 8 servings (serving size: 1/2 cup)
These savory grits also pair well as a dinner side with pork chops or steaks.

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

Nutrition 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

How to Make It

  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.