Grits Toast with Creamy Mushroom Topping
Transform your breakfast or brunch routine with this indulgent recipe for Grits Toast with Creamy Mushroom Topping. Featuring crispy, golden-brown squares of stone-ground grits infused with sharp cheddar, this dish is elevated by a luscious mushroom sauce made with earthy cremini mushrooms, fragrant thyme, and a touch of heavy cream. Perfectly balanced with fresh parsley and optional parmesan for a savory finish, this recipe combines comforting Southern flavors with gourmet flair. Ideal for entertaining or savoring as a cozy meal at home, this dish pairs beautifully with a side salad or a soft poached egg. Easy to customize and surprisingly simple to make, it’s the perfect choice for anyone craving a rich and satisfying plate of sophisticated comfort food.
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Recipe Information
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 0.5 teaspoon salt
- 2 tablespoons unsalted butter
- 0.5 cup sharp cheddar cheese (shredded)
- 2 tablespoons olive oil
- 8 ounces cremini or button mushrooms (sliced)
- 2 cloves garlic (minced)
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 1 tablespoon parsley (chopped)
- 2 tablespoons parmesan cheese (grated, optional for garnish)
Instructions
In a medium-sized saucepan, bring 4 cups of water and 1/2 teaspoon salt to a boil.
Slowly whisk in the grits, reduce the heat to low, and cook, stirring frequently, for about 20 minutes or until the grits are thick and creamy.
Stir in 2 tablespoons of unsalted butter and 1/2 cup shredded cheddar cheese until melted and well combined.
Transfer the cooked grits to a greased 8x8-inch baking pan, spreading it evenly into a thin layer, about 1/2-inch thick. Let it cool completely and firm up, at least 1 hour or overnight in the refrigerator.
Once the grits are set, cut them into squares, rectangles, or circles, depending on your preference.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Fry the grits pieces for 3-4 minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
In the same skillet, add a little more oil if needed, and sauté the sliced mushrooms over medium heat until they release their liquid and start to brown, about 8-10 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in 1/2 cup heavy cream, 1 teaspoon fresh thyme leaves, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Let the mixture simmer for 3-4 minutes, or until the cream thickens slightly.
Remove the skillet from heat and stir in 1 tablespoon chopped parsley for freshness.
To assemble, place the fried grits pieces on a serving platter or individual plates. Spoon the creamy mushroom mixture over the top.
Optional: Sprinkle with grated parmesan cheese for an extra layer of flavor and garnish with additional parsley, if desired.
Serve warm and enjoy your Grits Toast with Creamy Mushroom Topping!
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2975 mg | 129% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 4.7 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 612 mg | 47% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1053 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
