Grits Casserole with Mushrooms, Prosciutto, and Provolone

Grits Casserole with Mushrooms, Prosciutto, and Provolone
Photo by Randy Mayor

Ingredients

  • 1 cup chopped prosciutto (about 3 ounces)
  • ¾ cup (3 ounces) shredded sharp provolone cheese, divided
  • 1/3 cup dry white wine
  • 3 cups thinly sliced shiitake mushroom caps (about 4 1/2 ounces)
  • 1 ¼ cups stone-ground yellow grits
  • 1 teaspoon dried herbes de Provence
  • ¼ teaspoon freshly ground black pepper
  • + 10 more ingredients
    • Cooking spray
    • 3 large eggs, lightly beaten
    • 2 large egg whites, lightly beaten
    • 1 tablespoon minced fresh parsley
    • 1 ½ teaspoons butter
    • 5 cups water
    • ¾ cup chopped onion
    • 2 garlic cloves, minced
    • 1 teaspoon salt, divided
    • 4 cups thinly sliced portobello mushrooms (about 6 ounces)

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 ov...

View full recipe at My Recipes

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