2019-10-01_Southern_Lady

Browned Butter Mushroom

and Cheese Grits Parfaits

MAKES 8

1 (8-ounce) package gourmet blend mushrooms

1 (8-ounce) package fresh baby portobello

mushrooms, sliced

1 tablespoon vegetable oil

¼ teaspoon kosher salt

¼ teaspoon ground black pepper

4 cups chicken broth

TWICE AS NICE

Layer luscious grits and butter-drenched mushrooms for a petite delight packed with big fl avor.

RECIPE DEVELOPMENT AND FOOD STYLING BY Elizabeth Stringer | STYLING BY Lucy Finney

SIMPLY DELICIOUS

1 cup stone-ground grits

1 cup shredded mozzarella cheese

½ cup shredded extra sharp Cheddar cheese

½ to ¾ cup half-and-half

¼ cup unsalted butter

1 tablespoon fresh lemon juice

2 cloves garlic, minced

1 teaspoon chopped fresh thyme

Garnish: chopped fresh thyme

1. Preheat oven to 400°. Line a sheet pan with foil.


2. In a large bowl, toss together mushrooms,
   oil, salt, and pepper. Place on prepared pan;
   bake for 20 minutes.


3. Meanwhile, in a large saucepan, bring broth
   to a boil over medium-high heat. Add grits,
   whisking to combine. Reduce heat to low; cover
   and cook for 20 minutes, stirring occasionally.
   Remove from heat; stir in mozzarella, Cheddar,
   and half-and-half. Cover until ready to use.


4. In a medium saucepan, melt butter over
   medium heat. Cook until butter turns a
   medium-brown color and has a nutty aroma,
   about 10 minutes. Remove from heat; add
   lemon juice, garlic, and thyme. Stir in
   mushrooms. Layer cheese grits and mushroom
   mixture in serving glasses. Garnish with thyme,
   if desired.