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

Eileen Watson, Winter Park, Florida
Recipe by Southern Living April 2006

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Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
Makes 8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

114 calories; calories from fat 19%; fat 2.4g; saturated fat 1.4g; mono fat 0.5g; poly fat 0.2g; protein 5g; carbohydrates 18g; fiber 0.8g; cholesterol 6mg; iron 1mg; sodium 491mg; calcium 69mg.
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