Smoky Grits With Roasted Tomatoes And Mushrooms 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.

SMOKY GRITS WITH ROASTED TOMATOES AND MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F. Put a rimmed baking sheet in the oven while it's heating.
• Toss the tomatoes, mushrooms, thyme and 1 teaspoon of the salt in a large bowl and drizzle with the olive oil. Remove the baking sheet from the oven and dump the vegetables onto the pan, shaking to evenly distribute. Return the pan to the oven and roast until the tomatoes burst and the mushrooms are soft, shaking the pan once or twice, 15 to 20 minutes.
• Bring the water to a boil in a medium saucepan over medium-high heat. Add the grits and the remaining teaspoon salt, cover, turn the heat to low and cook until thick and creamy, about 5 minutes. Stir the cheese into the grits and keep warm.
• Serve the grits with the roasted vegetables and scatter the olives over top.
• Tip: Try using different varieties of mushrooms, or a mix of them, to add contrasting flavors.

SMOKED GOUDA CHEESE GRITS

Steps:

• Bring broth, milk and seasoning to boil.
• Stir in grits.
• Reduce heat and simmer.
• Stir occasionally (about 5-10 minutes).
• Add cheese and butter.
• Stir until melted and the consistency is to your liking.
• I like my grits on the runny side.
• Easily doubled or tripled or more.