This dish comes to us from chef Kirstie Harris. With cream and cheese in the grits, this is a very rich dish. The drizzle of honey at the end pulls it all together. To “gild the lily,” add truffle oil, but we found it just as good without. Also a tangle of peppery arugula is great served atop.
1. To prepare grits, bring milk, butter, water, and cream to a boil in medium saucepan.
2. Add grits and reduce heat to low. Simmer 20 – 25 minutes, stirring frequently, until grits are done. Add goat cheese, salt, and pepper. Stir well.
3. Meanwhile prepare the mushrooms. Heat a heavy skillet coated with oil over medium-high until hot. Add mushrooms and saute until brown, about 5 minutes.
4. Add shallot and herbs. Season with salt and pepper.
5. To serve, top grits with mushrooms and drizzle with honey and white truffle oil.
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