Best Creamy Grits With Mushrooms And Chard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY CHEESE GRITS AND MUSHROOMS



Creamy Cheese Grits and Mushrooms image

A vegetarian version of shrimp and grits made with big slices of meaty mushrooms. This dish verges on the decadent side with an abundance of butter, cheese, and cream.

Provided by Alanna Taylor-Tobin

Categories     Vegetarian Main Dish

Time 1h20m

Number Of Ingredients 20

7 cups (1.65 liters) water
1 ½ cups (250 grams) corn grits or polenta
½ teaspoon fine sea salt
8-12 ounces (225 - 340 g) sharp yellow cheddar cheese, shredded (use as much as you like the taste of)
3-6 tablespoons (42 - 85 g) unsalted butter
1 ½ pounds (680 g) mushrooms (I like a mix of Maitake, King Oyster, and Shiitake), cut into large chunks or slices
4 tablespoons (56 g) unsalted butter, divided use
1/2 large yellow onion, diced
1/2 large bell pepper, seeded and diced
2 cloves garlic, minced
1 cup diced ripe tomatoes and their juices
½ teaspoon dried thyme (or 1 teaspoon fresh)
2 teaspoons cornstarch
½ to 1 cup (120-245 ml) vegetable stock
1 tablespoon tomato paste
⅓ cup (80 ml) heavy cream
1 teaspoon Worcestershire sauce, tamari, or amino acids
2 dashes Tabasco (or more, to taste)
Salt to taste
Snipped chives or chopped parsley, for garnish

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.

Nutrition Facts : Calories 509 kcal, Carbohydrate 41 g, Protein 17 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 93 mg, Sodium 738 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CREAMY STONE-GROUND GRITS WITH MUSHROOMS AND COUNTRY HAM



Creamy Stone-Ground Grits with Mushrooms and Country Ham image

I once demonstrated this recipe for a fundraiser in my hometown. When I started whisking milk into the grits, rather than stirring in water with a spoon, the influence of French culinary training became obvious. I can pretty much guarantee that Meme never whisked her grits. And years ago, grits were a food of the poor and milk was a luxury reserved for dishes deemed more important than grits. For my family and many Southerners, grits are prepared with water. But, for reasons French or otherwise, I like blending a bit of milk or heavy cream with the water to make them even creamier. Country ham, the South's version of Spanish Serrano or Italian prosciutto, is brined, smoked, and aged, and can be very salty. In this recipe, it is not necessary to soak the ham to remove the salt; simply add less salt when cooking the mushrooms.

Yield serves 4 to 6

Number Of Ingredients 11

2 cups water
2 cups whole milk
1 cup stone-ground or coarse-ground grits
Coarse salt and freshly ground black pepper
2 tablespoons canola oil
4 ounces country ham, thinly sliced into strips
1 1/2 pounds mixed fresh mushrooms (such as white button, cremini, morel, chanterelle, or portobello), sliced
1/4 cup dry white wine
3/4 cup grated Parmigiano-Reggiano cheese (about 3 ounces)
1/4 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter

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.

CREAMY GRITS WITH MUSHROOMS AND CHARD



Creamy Grits With Mushrooms and Chard image

In an ode to her Black, Mexican and Haitian backgrounds, the chef Rahanna Bisseret Martinez created this recipe, which honors one of the Americas's most important ingredients: corn. Corn grits cooked with unsweetened oat-milk cream act as a base for tender swiss chard leaves, pickled chard stems and mushrooms. Soaked then caramelized in a jalapeño sauce, the mushrooms create layers of varying textures along with the greens. This dish can be served on its own as a hearty one-plate vegan meal, or alongside a main dish or with a crisp and lightly dressed green salad.

Provided by Korsha Wilson

Categories     dinner, grains and rice, vegetables, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1 cup grits, preferably organic (see Tip)
1/4 cup unsweetened oat-milk cream (or coconut, nut or soy cream)
1 tablespoon olive oil
1 tablespoon kosher salt (Diamond Crystal)
1/4 unpeeled yellow onion
1 jalapeño
3 unpeeled garlic cloves
1 teaspoon lemon juice
1 tablespoon olive oil, plus more as needed
1/3 cup chopped cilantro
8 ounces maitake or cremini mushrooms
1 bunch rainbow chard
3 tablespoons neutral oil, such as grapeseed, avocado or canola
Salt and pepper
1 jalapeño
1 cup distilled white vinegar
1 garlic clove
1/4 yellow onion
2 tablespoons granulated sugar or maple syrup

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.

Related Topics