Dinner: Grits Casserole with Mushrooms, Prosciutto, and Provolone Recipe | MyRecipes

Recipe by Martha Condra Use yellow grits for the best presentation; white grits may look gray under the mushroom topping. Make-ahead tip: Cook the grits, spoon into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature

Ingredients

5 cups water
1 1/4 cups stone-ground yellow grits
3/4 cup (3 ounces) shredded sharp provolone cheese, divided
1 teaspoon salt, divided
Cooking spray
1 1/2 teaspoons butter
3/4 cup chopped onion
2 garlic cloves, minced
4 cups thinly sliced portobello mushrooms (about 6 ounces)
3 cups thinly sliced shiitake mushroom caps (about 4 1/2 ounces)
1 teaspoon dried herbes de Provence
1/4 teaspoon freshly ground black pepper
1 cup chopped prosciutto (about 3 ounces)
1/3 cup dry white wine
3 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 tablespoon minced fresh parsley

Instructions

Bring the water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and 1/2 teaspoon salt. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray.
Preheat oven to 350 °.
Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese. Bake at 350 ° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.

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