Creamy Mushroom and Grits with Roasted Tomatoes

This recipe is a great way to get a balance of fiber if you prefer a more savory grits. The use of mushrooms and onions help to create an earthy flavor without too much salt used to keep the meal heart healthy!

Written by: Gloria Madlansacay

Creamy Mushroom Grits Recipe Card

Ingredients

1/4 cup tomatoes, sliced minced
2 tsp vegetable oil
1 cup onion, chopped, divided
1/4 cup mushrooms, sliced
1 tsp thyme (or your favorite seasoning)
2 cup chicken broth or stock
2 cup 2% reduced milk (or whole or heavy cream)
2 tsp garlic, minced
1/2 cup Quick Grits
1/4 cup green onions, minced or pureed
1 cup sharp Cheddar cheese, shredded or Parmesan Cheese
Salt and freshly ground pepper to taste

Recipe Steps

To quick roast tomatoes: Preheat oven to 375F for about 20-25 minutes. Spread sliced tomato ½” to 1” apart. Transfer pan to oven; dry until juices have stopped running, edges are shriveled, and pieces have shrunken slightly; timing will vary depending on your oven, variety, ripeness, and desired degree of dryness, 30-45 minutes.
Heat oil in a large skillet over medium-high heat. Add ¾ cup onion and cook until soft, and caramelized about 15-20 minutes.
Stir in mushrooms, seasonings, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
Heat up broth and milk and bring to a boil. Then lower heat and whisk slowly whisk in, stirring constantly until they begin to thicken.
Reduce heat and simmer for 10 minutes, stirring occasionally. Stir in cheese; season to taste with salt and pepper.
Top with green onions and roasted tomatoes.

Tips and Notes:

Heat up stock and milk with chopped onions and bay leaf. Bring to boil and let simmer for 10-15 minutes. Remove bay leaf before adding to grits.
Cook longer for a tender and creamier grits, reduce heat to low and make sure to scrape the bottom and sides to prevent scorching.

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