Mushrooms Over Blue Cheese Grits
Deeply flavored mushrooms over the most delicious, rich, blue cheese grits.
Ingredients
Blue Cheese Grits:
- 3 cups chicken stock, low-sodium
- 1 1/2 cups whole milk
- 2 garlic cloves, grated on a zester or finely minced
- 1/4 teaspoon freshly-cracked black pepper
- 1 1/2 cups stone-ground grits, I prefer Southern City Flavors
- 3 - 4 ounces blue cheese
- kosher salt, to taste
Mushrooms:
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 2 pounds fresh mushrooms, sliced 1/4" thick
- kosher salt, to taste
- freshly-cracked black pepper
- 1 tablespoon all-purpose flour
- 1 1/4 cups beef stock, low sodium, or chicken or vegetables stock
- 2 sprigs fresh thyme
Instructions
- Make the Blue Cheese Grits: In a medium saucepan with a lid, bring the stock, milk, garlic, and pepper up to a boil.
- Slowly whisk in the grits. Turn the heat down to low, just barely a simmer, and place the lid on the pot. Cook the grits for 15 to 20 minutes, or until the liquid has been absorbed.
- Turn the heat off and add the cheese. Stir until the cheese is melted. Taste for seasoning and add salt if needed. If your stock and cheese have ample salt, you may not need to add any additional salt.
- Keep warm.
- Make the Mushrooms: In a shallow skillet, heat 1/2 tablespoon of the oil and 1/2 tablespoon of the butter. Heat over medium-high heat until the butter is melted.
- Add half of the mushrooms, a pinch of salt and pepper and cook, stirring occasionally, until the mushrooms are soft and browned. Remove them to a plate.
- Repeat with the other 1/2 tablespoon of oil and 1/2 tablespoon of butter. Cook the remaining mushrooms, then add them to the first batch of cooked mushrooms.
- Lower the heat to medium, and add 1 tablespoon of butter to the pan. Once melted, add 1 tablespoon of flour. Whisk until no lumps of flour remain, and the butter is bubbling.
- Slowly add the beef stock, whisking to combine well. Add the thyme and stir again.
- Let the mixture come up to a boil, raising the heat slowly if necessary.
- Once the mixture is boiling, it will thicken slightly. Add the mushrooms back to the pan to heat through. Taste for seasoning and adjust as needed. Remove the thyme stems and discard.
- Serve the mushrooms over the Blue Cheese Grits. Enjoy!!
Notes
Nutrition label was calculated with an additional ¼ teaspoon kosher salt. The label is an approximate guess.
Nutrition Facts
Mushrooms Over Blue Cheese Grits
Amount per Serving
Calories
427.04
% Daily Value*
Fat
19.87
g
31
%
Saturated Fat
9.9
g
62
%
Polyunsaturated Fat
1.64
g
Monounsaturated Fat
6.66
g
Cholesterol
42.4
mg
14
%
Sodium
1026.45
mg
45
%
Potassium
987.17
mg
28
%
Carbohydrates
48.53
g
16
%
Fiber
4.26
g
18
%
Sugar
10.74
g
12
%
Protein
19.75
g
40
%
Vitamin C
5.77
mg
7
%
Calcium
404.72
mg
40
%
Iron
17.83
mg
99
%
* Percent Daily Values are based on a 2000 calorie diet.
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