3/4 cup gf chicken broth 1-1/2 cups water 1/2 teaspoon salt 1 Tablespoon olive oil 1 Tablespoon butter 1/4 cup chopped onion 1 garlic clove, minced 1/2 cup grits 1 Tablespoon olive oil 2/3 cup sliced mushrooms Kosher salt and fresh ground pepper to taste 1/4 cup grated Parmigiano-Reggiano
Add chicken broth, water and salt to a medium sauce pan. In a separate small skillet, add 1 Tablespoon oil and butter over medium heat. When butter has melted, add onion and garlic. Saute until onion softens. Add onions and garlic to pan of chicken broth and bring to a boil. Gradually add grits, stirring constantly. Cover, reduce heat to low and cook for about 15 minutes or until thickened. Meanwhile, add 1 Tablespoon oil to small skillet over medium heat. When oil is hot, add mushrooms and saute until tender; season with salt and pepper. When grits are done, mix in mushsrooms and Parmesan cheese. Adjust seasonings and serve immediately.