Grits Casserole with Mushrooms, Prosciutto, and Provolone |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use yellow grits for the best presentation; white grits may look gray under the mushroom topping. Make-ahead tip: Cook the grits, spoon into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed. Ingredients:
5 cups water |
1 1/4 cups stone-ground yellow grits |
3/4 cup (3 ounces) shredded sharp provolone cheese, divided |
1 teaspoon salt, divided |
cooking spray |
1 1/2 teaspoons butter |
3/4 cup chopped onion |
2 garlic cloves, minced |
4 cups thinly sliced portobello mushrooms (about 6 ounces) |
3 cups thinly sliced shiitake mushroom caps (about 4 1/2 ounces) |
1 teaspoon dried herbes de provence |
1/4 teaspoon freshly ground black pepper |
1 cup chopped prosciutto (about 3 ounces) |
1/3 cup dry white wine |
3 large eggs, lightly beaten |
2 large egg whites, lightly beaten |
1 tablespoon minced fresh parsley |
Directions:
1. Bring the water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and 1/2 teaspoon salt. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray.
2. Preheat oven to 350°.
3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.
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