Parmesan-Portobello Grits

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. 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. 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.