Parmesan-Portobello Grits

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


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

Recipe from

Southern Living

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


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


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.

Eileen Watson, Winter Park, Florida,

Southern Living

April 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note