Mushrooms and Grits
1 Cup Stone-Ground White Corn Grits
3 Cups Chicken Broth
1 Cup Dried Morel Mushrooms, Or More To Taste
3 Cups Half n Half ®
½ Cup Shredded Parmesan Cheese
Step 1 Place grits in a bowl with water to cover. Set aside to soak, 8 hours to overnight. Skim any debris that floats to top, rinse well, and drain.
Step 2 Bring broth to a boil in a saucepan; remove from heat. Add mushrooms and soak until soft, about 30 minutes. Strain mushrooms, reserving broth. Chop mushrooms.
Step 3 Bring reserved broth and Half n Half ® to a boil in saucepan over high heat. Stir grits in gradually, add mushrooms, and decrease heat to low. Cover and cook, stirring occasionally, until grits are soft and creamy, 40 to 50 minutes. Stir in Parmesan cheese until melted. You may add 1 Cup of boiled popcorn shrimp if desired. Serve as a main course or side with a salad. Serves 4
Note: if Morels are not available you may use 1 Cup of Sliced wild or cremini mushrooms.