25 Min

• 1 cup Rice Grits
• 8 oz White Button Mushrooms, thinly sliced
• 1 cup Chicken or Vegetable Stock 
• 1 3/4 cup Half and Half, divided
• 3/4 cup Parmesan Cheese
• 2 Tbsp Butter
• 1 tsp minced Garlic
• Sea Salt and Black Pepper
• Chopped Parsley (optional)

Combine 1 cup rice grits with 1 cup chicken stock, 1 cup half and half, ½ a teaspoon sea salt, and 1 tablespoon butter. Bring to a boil. Stir once. Cover and simmer on low 20 minutes or until liquid is absorbed and grits are tender.

Melt 1 tablespoon butter in large pan over medium high heat. Add mushrooms. Season with sea salt and pepper. Cook 7 minutes, stirring occasionally, until most of liquid has evaporated and mushrooms are caramelized. Add garlic and cook 1 more minute, stirring constantly.

Stir 3/4 cup Parmesan cheese and 3/4 cup half and half into grits. Season with sea salt and pepper. Add additional half and half to achieve desired creaminess. Spoon sautéed mushrooms over grits, sprinkle with parsley and serve.