Stone-ground Grits with Mushrooms and Sautéed Shrimp

Creamy and delicious, this dish is an updated version of classic shrimp and grits. To make it easier on yourself, purchase peeled shrimp, if possible.

Recipe by Gena Knox

Stone-ground Grits with Mushrooms and Sautéed Shrimp

2015-01-16 22:44:56

Yield: 8 to 10 servings

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Grits

1. 4 cups reduced-sodium chicken broth
2. 4 cups water
3. 2 cups stone-ground grits
4. 2 teaspoons kosher salt
5. 1 cup whole milk, as needed
6. 1⁄2 cup finely grated Parmesan cheese
7. 1 tablespoon unsalted butter

Mushrooms

1. 1 1⁄2 tablespoons olive oil
2. 2 cloves garlic, minced
3. 1⁄4 teaspoon crushed red pepper
4. 12 ounces baby portobello mushrooms, sliced
5. 1⁄4 cup dry white wine
6. 2 teaspoons fresh thyme
7. 3⁄4 cup canned artichoke hearts, drained and roughly chopped
8. 1⁄2 cup sun-dried tomatoes in oil, drained and roughly chopped
9. 2 cups firmly packed fresh spinach
10. 1⁄4 cup fresh basil, chopped
11. 1 teaspoon kosher salt
12. 1⁄4 teaspoon ground black pepper
13. Sautéed Shrimp, to serve (recipe follows)

Instructions

1. FIRST In a large Dutch oven, bring broth and 4 cups water to a gentle boil over medium-high heat. Slowly whisk in grits and salt; reduce heat to medium-low. Cook, whisking often, until grits are thick and creamy, approximately 45 minutes. (If grits become too thick, whisk in enough milk to achieve desired consistency.) Stir in cheese and butter. Reduce heat to low; cover, and keep warm.
2. NEXT Heat olive oil in a medium skillet over medium heat. Add garlic and red pepper; cook until fragrant, approximately 30 seconds. Stir in mushrooms. Increase heat to medium-high. Cook, stirring often, until browned, 6 to 7 minutes. Add wine and thyme; simmer until liquid evaporates, approximately 2 minutes. Stir in artichoke hearts and tomatoes.
3. LAST Stir mushroom mixture, spinach, and basil into grits; season with salt and black pepper. Serve with Sautéed Shrimp.

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