25 Min

• 8 oz Cremini Mushrooms, cleaned
• 1 cup Rice Grits
• 2 Tbsp Minced Chives (optional)
• 2 cups Chicken Stock
• 2 cups Milk (plus more if needed)
• 3 Tbsp Butter
• 1 cup Cheddar Cheese
• 1 Tbsp Olive Oil
• 1 Clove Garlic, minced
• Sea Salt and Black Pepper

Preheat oven to 400 degrees. 

Place mushrooms in mixing bowl; add olive, chopped garlic, chives, sea salt and pepper and toss to coat. Scatter coated mushrooms on baking sheet and bake 10-12 minutes until browned and juicy.

Meanwhile, bring chicken stock, milk, and a teaspoon sea salt to boil over medium-high heat. Whisk in rice grits, reduce heat to low, cover, and simmer. Whisk every 3-4 minutes. Grits will take 15-20 minutes to cook and are done when grains are cooked through and mixture is creamy. Add additional liquid to loosen consistency, depending on preferences.

Remove from heat and stir in butter and ¼ teaspoon pepper. Once butter is melted, stir in cheese a little at a time. Taste and adjust seasonings as necessary. Top with roasted mushrooms; and serve.