Creamy Cheese Grits and Mushrooms
A vegetarian version of shrimp and grits made with big slices of meaty mushrooms. This dish verges on the decadent side with an abundance of butter, cheese, and cream. But if you cut the butter and cheese in half for the grits, they would still taste amazing. Sometimes I add wilted spinach or other greens to these bowls, or a poached egg to the top. Adapted from The New York Times Shrimp and Grits.
A vegetarian version of shrimp and grits made with big slices of meaty mushrooms. This dish verges on the decadent side with an abundance of butter, cheese, and cream. But if you cut the butter and cheese in half for the grits, they would still taste amazing. Sometimes I add wilted spinach or other greens to these bowls, or a poached egg to the top. Adapted from The New York Times Shrimp and Grits.
- salt to taste
- 1 tablespoon tomato paste
- 2 cloves garlic minced
- 2 teaspoons cornstarch
- 1/2 large yellow onion diced
- 7 cups (1.65 liters) water
- 1 cups (250 grams) corn grits or polenta
- â½ teaspoon fine sea salt
- 12 ounces (340 g) sharp yellow cheddar cheese shredded
- 6 tablespoons (85 g) unsalted butter
- 1 pounds (680 g) mushrooms (i like a mix of maitake king oyster, and shiitake), cut into large chunks or slices
- 4 tablespoons (56 g) unsalted butter divided use
- 1/2 large bell pepper seeded and diced
- 1 cup diced ripe tomatoes and their juices
- â½ teaspoon dried thyme (or 1 teaspoon fresh)
- â½ to 1 cup (120-245 ml) vegetable stock
- â…“ cup (80 ml) heavy cream
- 1 teaspoon worcestershire sauce tamari, or amino acids
- 2 dashes tabasco (or more to taste)
- snipped chives or chopped parsley for garnish
- Carbohydrate 3.8036187489147 g
- Cholesterol 0 mg
- Fat 0.06643263887769 g
- Fiber 0.502895831199161 g
- Protein 0.51755555545404 g
- Saturated Fat 0.0143074999976289 g
- Serving Size 1 1 serving (168g)
- Sodium 594.433472219897 mg
- Sugar 3.30072291771553 g
- Trans Fat 0.0376643749967008 g
- Calories 16 calories
Step-by-step
- Ingredients: salt to taste, 1 tablespoon tomato paste, 2 cloves garlic minced, 2 teaspoons cornstarch, 1/2 large yellow onion diced, 7 cups (1.65 liters) water, 1 cups (250 grams) corn grits or polenta, ½ teaspoon fine sea salt, 12 ounces (340 g) sharp yellow cheddar cheese shredded, 6 tablespoons (85 g) unsalted butter, 1 pounds (680 g) mushrooms (i like a mix of maitake king oyster, and shiitake), cut into large chunks or slices, 4 tablespoons (56 g) unsalted butter divided use, 1/2 large bell pepper seeded and diced, 1 cup diced ripe tomatoes and their juices, ½ teaspoon dried thyme (or 1 teaspoon fresh), ½ to 1 cup (120-245 ml) vegetable stock, ¾ cup (80 ml) heavy cream, 1 teaspoon worcestershire sauce tamari, or amino acids, 2 dashes tabasco (or more to taste), snipped chives or chopped parsley for garnish
Creamy Cheese Grits and Mushrooms: A Decadent Vegetarian Delight
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a constant uphill battle. But sometimes, the most rewarding experiences come from creating something truly special in the kitchen, even if it's just for myself. This Creamy Cheese Grits and Mushrooms recipe is one of those moments – a comforting, flavorful dish that elevates the humble grit to new heights.
I first encountered a version of shrimp and grits many years ago, while traveling through the American South. The creamy, cheesy grits paired with succulent shrimp, was an unexpected revelation. However, being a vegetarian, I've always longed for a meat-free alternative that captured the same richness and satisfying texture. This recipe is my answer to that craving, a delicious vegetarian twist on a Southern classic.
The heart of this dish lies in the perfectly cooked grits. Creamy, smooth, and subtly cheesy, they provide a fantastic base for the earthy mushrooms. I've experimented with various mushroom varieties – maitake, king oyster, and shiitake are my personal favorites, as they hold their shape well when sautéed and offer a delightful range of textures. The combination of butter, cheese, and cream elevates the dish to an almost decadent level, but you can always adjust the quantities to suit your preferences. I often find that halving the butter and cheese still yields a wonderfully flavorful result, making it a slightly healthier option without sacrificing taste.
The sautéed mushrooms are bursting with flavor, thanks to a combination of sautéed bell peppers, ripe tomatoes, and aromatic herbs. The addition of Worcestershire sauce (or tamari for a gluten-free alternative) adds a savory depth, while a touch of Tabasco provides a pleasant kick. It's a dance of textures and flavors that's both surprising and comforting. You can easily customize this dish to your taste. A handful of wilted spinach or other greens adds a vibrant pop of color and nutrition. And if I'm feeling especially indulgent, a perfectly poached egg on top completes the experience.
This Creamy Cheese Grits and Mushrooms recipe is more than just a meal; it's a testament to the simple pleasures of cooking. It's a dish I can create even on the busiest of weeknights, offering a taste of luxury and comfort without requiring hours of preparation. It's a reminder that even amidst the chaos of everyday life, there's always time to indulge in something delicious and nourishing. So, give it a try, and I'm confident that this dish will quickly become a new favorite in your own kitchen.
Tips and Variations:
- Mushroom Variety: Experiment with different types of mushrooms to discover your perfect combination. Cremini, oyster, and portobello mushrooms all work well.
- Spice Level: Adjust the amount of Tabasco to suit your preferred level of spice.
- Greens: Add a handful of wilted spinach, kale, or chard for extra nutrients and color.
- Cheese: Feel free to substitute your favorite type of cheese. Monterey Jack, Gruyère, or even a sharp white cheddar would be delicious.
- Garnish: Fresh herbs like chives or parsley add a touch of freshness and visual appeal.
This recipe is a testament to the power of simple ingredients transformed into something truly special. It’s a dish that speaks to the heart, offering comfort, deliciousness, and a touch of indulgence. Make it your own; let your creativity flow. Enjoy!
