Southern Cheddar Grits with Mushrooms

Ingredients

• Polenta / Coarse Cornmeal

  200 g

  $0.60

• Prepared Vegetable Broth

  750 ml

  $1.35

• Cheddar cheese

  100 g

  $1.25

• Salted Butter

  30 g

  $0.26

• Button / Cremini Mushrooms

  250 g

  $1.80

• Garlic

  2 cloves

  $0.02

• Olive oil

  1 tbsp

  $0.10

• Thyme

  1 tsp

  $0.05

• Spring onions

  2 stalks

  $0.14

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Bring vegetable broth to a boil in a heavy saucepan over medium-high heat.

2. 2

   Slowly whisk in cornmeal, reduce heat to low, cover, and simmer for 20 minutes, stirring frequently until creamy.

3. 3

   Stir in butter, grated cheddar cheese, and a pinch of salt until velvety; keep warm.

4. 4

   In a separate skillet, heat olive oil over medium-high heat.

5. 5

   Add sliced mushrooms and thyme; sauté undisturbed for 4 minutes to caramelize, then toss and cook 3 minutes more.

6. 6

   Add minced garlic, cook 1 minute, and spoon golden mushrooms generously over warm cheddar grits.

7. 7

   Garnish with sliced spring onions.