Creamy Goat Cheese Grits With Mushrooms

March 4, 2020

This dish comes to us from The Humble Table’s 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.

Ingredients

2cups whole milk

1/2cup butter

1cup water

1cup heavy whipping cream

1cup grits

2ounces goat cheese

1teaspoon salt

1/2teaspoon white pepper

1 1/2pounds mushrooms, such as cremini, shitake, or oyster, cleaned and cut

2tablespoons avocado or vegetable oil

1shallot, diced

1tablespoon fresh thyme, finely chopped

1tablespoon fresh rosemary, finely chopped

salt and pepper to taste

honey

white truffle oil

Preparation

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.