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

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