PREP TIME: 10 minutes
COOKING TIME: 30 minutes
MAKES 4 servings
Cheesy grits make an excellent savory breakfast. This recipe uses a sprinkle of real corn grits for flavor and texture, but the bulk of the dish is grated cauliflower. A warm bowl of these “grits” with sautéed mushrooms and a bit of crispy bacon is a winning weekend breakfast.
GRITS
½ stick (¼ cup/55 g) unsalted butter
¼ white onion, finely diced
2 cloves garlic, minced
1 tablespoon coarsely ground corn grits or polenta (not quick-cook)
Florets from ½ head cauliflower, riced (see here)
½ cup (120 ml) all-natural salted chicken stock
½ cup (120 ml) heavy cream
¼ teaspoon smoked paprika
Pinch of cayenne pepper
A few dashes of Tabasco sauce
½ cup (55 g) shredded cheddar cheese
½ cup (55 g) grated Parmesan cheese
Fine sea salt and freshly ground black pepper
MUSHROOMS
2 large portobello mushrooms
2 tablespoons olive oil
½ stick (¼ cup/55 g) unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, chopped, or ¼ heaping teaspoon dried thyme leaves
Fine sea salt
12 slices crispy cooked bacon, for serving (optional)
Fresh thyme (sprigs or leaves) or chopped fresh parsley, for garnish
- Prepare the “grits”: Place the butter, onion, and garlic in a large saucepan and sauté over medium heat for 2 to 3 minutes, until softened.
- Add the corn grits and continue to sauté for 2 minutes. Add the cauliflower and cook for a further 2 minutes, stirring well.
- Add the chicken stock and cream and bring to a boil, then reduce the heat to a steady simmer. Add the spices and hot sauce and continue to simmer for 15 to 20 minutes, until the liquid has reduced to a creamy sauce and the cauliflower and grits are tender.
- While the grits are cooking, prepare the mushrooms: Slice the portobellos into ½-inch (1.25-cm) strips, place in a large frying pan with the oil and butter, and fry over medium heat for about 5 minutes. Add the minced garlic and thyme and continue to cook for 4 to 5 minutes more, until the mushrooms are golden brown and caramelized. Season to taste with salt.
- When the grits are done, add the cheddar and Parmesan cheeses and continue to cook for 5 minutes, until the cheese is melted and evenly distributed, stirring often. Season to taste with salt and pepper and immediately divide among four serving plates.
- Top the creamy grits with the mushrooms and add crispy bacon, if desired. Garnish with thyme or parsley and serve. Store any leftovers for up to 3 days in the refrigerator and reheat as desired.
CHEF’S TIP
image Store corn grits or polenta in an airtight container in the freezer for up to 6 months.
