Baked Grits with Mushrooms and Gruyere

baked-gritsWhen purchasing grits, it’s best to look for stone-ground organic grits.  Not only will they be better for you (nothing worse than GMO commodity grains), but they will also have a true corn taste and toothsomeness that you won’t find from the instant stuff.  You can also use polenta in this recipe in place of actual grits, since they’re nearly the same thing. Wanna learn more about this gritty grain?  Check out our Hungry In Brooklyn – Grits episode before trying out this super simple yet delicious recipe.

Baked Grits with Mushrooms and Gruyere 

• 2 TBSP olive oil
• 1 TBSP butter
• 2 cups chopped crimini mushrooms
• 2 shallots
• 2 cloves garlic
• 4 sprigs thyme
• 1 cup stone ground grits
• 3 cups chicken or vegetable stock
• pinch of salt
• 3-4 tablespoons heavy cream
• 4-6 ounces gruyere cheese, shredded

Preheat the oven to 350 degrees farenheit. Butter an 8 inch cast iron pan, or an 8×8 baking dish, set aside. In a separate pan, heat the butter and olive oil over medium heat and saute mushrooms, shallots, garlic and thyme until soft. Salt and pepper to taste.
Meanwhile, in a pot combine the grits and the stock, stir, and skim the top. Add a pinch of salt (but be careful if your stock has salt in it). Over medium-high heat, bring the grits to a boil, stirring constantly until thickened, 10 minutes for fine ground, and 20-30 for coarse ground. When they’re done, add the cream, cheese, and vegetables, and pour the grit mixture into a your buttered dish. Bake for an hour until bubbling and browned on top. Allow to rest for 15 minutes, then slice and serve!