Garlic Parmesan Grits with Leek and Mushroom Sauté (Meatless Monday)
"Creamy Garlic Parmesan Grits, toasted under the broiler and topped with a sauté of leeks and portobello mushrooms is comfort in a bowl; this filling dish is the perfect recipe for a delicious meatless supper, a great side dish, wonderful for breakfast, brunch or lunch, too. And, if you don't have access to grits, this would be delightful with Polenta...."
INGREDIENTS
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FOR THE GRITS (OR POLENTA)
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Grits, cooked according to the package instructions for 4 servings, using half stock (or water) and heavy cream in equal portion for the liquid
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2 tablespoons butter
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½ teaspoon dry thyme leaves
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½ teaspoon garlic powder
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4 ounces Parmesan cheese, grated
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salt and ground black pepper, to taste
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FOR THE SAUTE:
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2 tablespoons butter
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1 cup leeks, sliced in half length-wise and diced about ½" thick, washed and drained (This was about ½ of a leek)
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6 ounces portobello mushrooms, sliced (about 2 cups)
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1 clove garlic, minced
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1 teaspoon fresh oregano leaves, chopped
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1 tablespoon Sherry (or dry white wine)
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2 teaspoons fresh lemon juice
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