Parmesan-Portobello Grits

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 Southern Living

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 19%
  • Fat: 2.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 5g
  • Carbohydrate: 18g
  • Fiber: 0.8g
  • Cholesterol: 6mg
  • Iron: 1mg
  • Sodium: 491mg
  • Calcium: 69mg


  • 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. 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.
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