Parmesan-Portobello Grits |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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These savory grits also pair well as a dinner side with pork chops or steaks. 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 |
Directions:
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.
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