Mushroom-cheese grits
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 3 | ounces | Crimini or button mushrooms thinly sliced |
| 3 | ounces | Shitake mushrooms |
| ¼ | cup | Chopped onions |
| 3 | cups | Water |
| ¾ | cup | Quick-cooking grits |
| ½ | cup | Cheddar, shredded |
| ¼ | cup | Romano, grated |
Directions
BON APPETIT; SEPT 1994
Melt butter in heavy large saucepan over medium-high heat. Add all mushrooms and onion and saute until mushrooms are tender, about 3 minutes. Add water and bring to boil. Gradually stir in grits.
Reduce heat to medium-low, cover, and cook until grits are tender and liquid is absorbed, about 7 minutes. Remove from heat and stir in both cheeses. Season grits with salt and pepper. Cover to keep warm.
Nutritional information per serving: xx calories, x gm protein, xx mg cholesterol, x gm carbohydrate, xx mg sodium, x gm fiber, x gm fat (x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
MM tyops by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 10-13-94