Tuesday, 2 October 2012

Breakfast Cornmeal Casserole with Cheese and Mushroom

Southern USA: Grits Casserole with Mushrooms, Daging & Provolone


5 Cups water
1¼ Cups stone-ground yellow grits
¾ Cup (3 ounces) shredded sharp provolone cheese, divided
1 Teaspoon salt, divided
Cooking spray
1½ Teaspoons butter
¾ Cup chopped onion
2 Garlic cloves, minced
4 Cups thinly sliced Portobello mushrooms (about 6 ounces)
3 Cups thinly sliced shiitake mushroom caps (about 41⁄2 ounces)
1 Teaspoon dried herbes de provence
1¼ Teaspoon freshly ground black pepper
1 Cup chopped daging (about 3 ounces)
1/3 Cup fruit juice
3 Large eggs, lightly beaten
2 Large egg whites, lightly beaten
1 Tablespoon chopped fresh parsley


1. Bring 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 ½ teaspoon salt. Spoon grits mixture into an 11 x 7–inch baking dish coated with cooking spray.

2. Preheat oven to 350°.

3. 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 daging and fruit juice; 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.

4. 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.

Note: To make ahead, cook the grits, spoon them into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.