Equipment
* optional
Ingredients
Roasted Mushrooms
- 400 g mixed wild mushrooms, cleaned and sliced thickly
- 30 ml olive oil
- 2 garlic, minced
- 5 g fresh thyme, leaves only
- 15 ml balsamic vinegar, for drizzling
Creamy Goat Cheese Grits
- 470 ml water
- 470 ml whole milk
- 5 g kosher salt
- 200 g organic stone-ground grits
- 30 g unsalted butter, cubed
- 100 g goat cheese, crumbled
- 30 g parmesan cheese, grated
Nutrition (per serving)
Method
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a baking sheet with parchment paper.
Place the sliced mixed wild mushrooms into a large mixing bowl. Add the olive oil, minced garlic, fresh thyme, and a pinch of kosher salt. Toss well to ensure the mushrooms are evenly coated.
Spread the seasoned mushrooms in a single, even layer on the prepared baking sheet. Roast in the preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 20 minutes, or until deeply browned and caramelized.
While the mushrooms roast, combine the water, whole milk, and kosher salt in a medium saucepan. Bring the liquid to a gentle boil over medium-high heat.
Slowly pour the organic stone-ground grits into the boiling liquid in a steady stream, using a whisk to mix continuously. This prevents lumps from forming.
Reduce the heat to low. Cover the saucepan and simmer the grits for 20 to 25 minutes. Remove the lid to whisk thoroughly every 5 minutes, ensuring the bottom does not scorch.
Remove the saucepan from the heat. Add the unsalted butter, crumbled goat cheese, and grated parmesan cheese. Whisk vigorously until the cheeses are completely melted and the grits are rich and smooth.
Divide the creamy goat cheese grits among four shallow bowls. Top generously with the hot roasted mushrooms and drizzle the balsamic vinegar over each portion before serving.
Chef's Notes
- Stone-ground grits take longer to cook than quick grits but offer a far superior texture and a profound roasted corn flavor. Never rush them.
- For the creamiest results, low and slow heat allows the starches to release fully without scorching the milk.
- Different mushroom varieties add complex flavors. Try a mix of cremini, shiitake, and oyster mushrooms for a meatier texture.
- Goat cheese provides a sharp, earthy tang that cuts through the richness of the milk and butter. The balsamic drizzle acts as an acid to perfectly balance this richness.
Storage
Refrigerator: 3 days — Grits will solidify when cold. Store mushrooms and grits in separate airtight containers if possible.
Reheating: Reheat grits gently on the stove over low heat, whisking in a splash of milk or water to restore the creamy texture. Warm mushrooms separately.
