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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 501 kcal
- Protein
- 19 g
- Carbohydrates
- 50 g
- Fat
- 26 g
- Fiber
- 2 g
- Sugar
- 9 g
- Sodium
- 749 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 44 mg
- Potassium
- 575 mg
- Calcium
- 274 mg
- Iron
- 1.9 mg
- Magnesium
- 46 mg
- Phosphorus
- 343 mg
- Zinc
- 1.6 mg
- Vitamin A
- 201 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.75 mg
- Niacin
- 4.5 mg
- Folate
- 30 mcg
- Water
- 342 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Grits are lumpy after adding to the liquid
Cause: Grits were added too quickly or whisking was insufficient
Fix: Use an immersion blender briefly to smooth out the lumps, then continue cooking
Prevention: Pour grits in a very slow, steady stream while whisking constantly
Mushrooms released water and steamed instead of browning
Cause: Baking sheet was overcrowded, trapping moisture
Fix: Carefully drain the excess liquid from the pan and return to the oven for an additional 10 minutes
Prevention: Ensure mushrooms are in a single layer with breathing room; use two pans if necessary
Grits are too thick and heavy before serving
Cause: Too much moisture evaporated during the simmer or they cooled down
Fix: Whisk in warm milk or water, one tablespoon at a time, until the desired creamy consistency is reached
Prevention: Keep the saucepan covered between stirring intervals
Cultural Context
While grits are a beloved staple of the American South, they share a deep culinary lineage with Italian polenta, both being slow-cooked ground corn dishes. By treating organic grits with Italian-inspired toppings like balsamic roasted wild mushrooms and creamy cheese, this dish bridges two phenomenal comfort food traditions. The result is a fusion that honors the agricultural and rustic roots of both cultures.
