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Spoonbread Grits w/ Savory Mushroom Sauc




Source of Recipe


Southern Living, OCTOBER 1996






List of Ingredients



• 1 (14 1/2-ounce) can ready-to-serve chicken broth
  
• 1/2 cup quick-cooking grits, uncooked
  
• 1/4 cup butter or margarine
  
• 1 cup milk
  
• 1 cup buttermilk
  
• 3 large eggs, lightly beaten
  
• 1 cup yellow cornmeal
  
• 1 teaspoon baking powder
  
• 1 teaspoon salt
  
• 1/4 teaspoon baking soda
  
• 1/8 teaspoon ground red pepper
  
• Savory Mushroom Sauce
  
• Garnish: fresh thyme sprigs
  






Instructions



1. Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stir in grits. Reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until thickened. Stir in butter and next 3 ingredients.
   
2. Combine cornmeal and next 4 ingredients; stir into grits mixture. Pour into a slightly greased 11- x 7-inch baking dish.
   
3. Bake at 425° for 45 minutes or until lightly browned. Cut into triangles, and serve with Savory Mushroom Sauce; garnish, if desired.
   






Final Comments


4 to 6 servings

Savory Mushroom Sauce

This recipe goes with Spoonbread Grits with Savory Mushroom Sauce

2 tablespoons butter or margarine
3 (3 1/2-ounce) packages fresh shiitake mushrooms, sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1/4 cup dry white wine
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter in a skillet; add mushrooms and garlic, and sauté until tender. Remove mushrooms with a slotted spoon, reserving drippings in skillet.

Whisk flour into reserved drippings until smooth. Cook, whisking constantly, until lightly browned. Gradually add wine and broth; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in salt and pepper. Add mushrooms; cook, stirring constantly, until sauce is thoroughly heated.

2 cups