Creamy Grits With Mushrooms And Chard Recipes

CREAMY CHEESE GRITS AND MUSHROOMS

Steps:

• In a large pot or dutch oven, bring the water to a boil. Stir in the grits. Reduce the heat to low, cover the pot, and cook let cook, stirring occasionally to prevent the grits from sticking to the bottom of the pot. Cook until the grits are tender and the liquid has been absorbed, 20-30 minutes. Remove from the heat, add the salt, cheese, and butter and stir until melted. Cover and keep warm.
• Melt 1 tablespoon of the butter in a large skillet or braising pan over medium heat. Add half of the mushrooms and cook for 5 minutes or until golden on the bottom. Flip the mushrooms over and brown on the second side, about 5 minutes more. Remove the mushrooms to a large plate. Add another tablespoon of butter to the pan and repeat with the remaining mushrooms.
• Melt the remaining 2 tablespoons butter in the now empty pan over medium heat and add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, 3-5 minutes. Add the seared mushrooms and any juices that have accumulated. Add the tomatoes, their juices, and the thyme and bring to a simmer.
• In a small cup, stir together the cornstarch and 1 or 2 tablespoons of cool water to make a slurry. Add this to the pot along with 1/2 cup vegetable stock. Cook for 2 or 3 minutes more. Add the tomato paste and stir until blended. Stir in the cream, Worcestershire, Tabasco, and more stock if needed to make a spoonable sauce that generously coats the mushrooms. Heat thoroughly, being careful not to let it come to a boil. Taste, adding salt if you like.
• Serve the grits in shallow bowls topped with the mushrooms, sauce, and a sprinkle of chives.

CREAMY GRITS

Steps:

• Bring the milk and water to a boil in a heavy-bottomed saucepan over medium heat. Stir in the salt. Slowly add the grits, stirring constantly. When the grits begin to thicken, turn the heat down to low and simmer for 30 to 40 minutes, stirring occasionally to prevent the grits from scorching. Add the butter and cream, stirring to incorporate thoroughly, and simmer for 5 minutes. Stir in the pepper. Serve the grits immediately or keep them warm, covered, in a double boiler over simmering water.
• Note: If the grits are too thick, stir in more cream or milk. Remember that grits solidify as they cool; they will get thicker once on the plates.

CREAMY GRITS WITH MUSHROOMS AND CHARD

Steps:

• Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
• Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
• When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
• In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
• Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
• Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
• Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
• In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
• To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.

CREAMY STONE-GROUND GRITS WITH MUSHROOMS AND COUNTRY HAM

Steps:

• In a large, heavy-bottomed saucepan, bring the water and milk to a gentle boil over medium high heat. Slowly add the grits, whisking constantly. Season with salt and pepper. Decrease the heat to low, and simmer, stirring often, until the grits are creamy and thick, 45 to 60 minutes.
• Line a plate with paper towels. While the grits are cooking, heat the oil in a large skillet over medium-high heat. Add the ham and cook until lightly browned and some of the fat has rendered, about 3 minutes. Remove the ham from the skillet to the prepared plate and tent loosely with aluminum foil to keep warm.
• In the same skillet, using the oil left in the pan, add the mushrooms, season with freshly ground pepper, and saute, stirring, until barely tender, about 2 minutes. (No salt is needed, as the salt from the ham has flavored the cooking oil.) Add the wine and cook, stirring, until the liquid has evaporated and the mushrooms are tender, about 5 more minutes. Taste and adjust for seasoning with salt and pepper. Set aside.
• Remove the grits from the heat; whisk in the cheese, parsley, and butter. Taste and adjust for seasoning with salt and pepper. To serve, place a dollop of grits on individual serving plates. Spoon over the sauteed mushrooms and top with the country ham. Serve immediately.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

GRITS TOAST WITH CREAMY MUSHROOM TOPPING

Steps:

• GRITS TOAST.
• Bring broth to boil in large pot.
• Stir in grits and return to boil.
• Cover, reduce heat, simmer for 5 minutes (until grits thicken) stir occasionally.
• Stir in 1/2 cup cheese and the salt.
• Remove from heat.
• Pour grits into greased 9X13 baking dish.
• Cover with foil and chill at least 2 hours or until firm.
• Invert onto large cutting board.
• Preheat oven to 400 degrees.
• Cut out 48 (1 1/2 inch) circles with biscuit or cookie cutter.
• Place circles on large buttered jellyroll pan or cookie sheet.
• Bake 15 minutes, turn over, bake 15 minutes more.
• Set aside.
• TOPPING.
• In a bowl, mix mayonnaise, 1 cup parmesan cheese, mushrooms, and onion rings.
• Top each grit circle with mixture.
• Broil 5 minutes or until lightly browned and heated through.