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March 24, 2013

Stone Ground Grit Casserole with Provolone and Portobello

This recipe can be served at brunch or as a side dish.

Serves 8


  • 5 cups water
  • 1 1/4 cups stone-ground yellow grits
  • 3/4 cup shredded sharp provolone cheese, divided
  • 1 teaspoon salt, divided
  • Cooking spray
  • 1 1/2 teaspoons butter
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups thinly sliced portobello mushrooms (about 6 ounces)
  • 1 teaspoon dried herbes de Provence
  • 1/4 teaspoon freshly ground black pepper
  • 6 strips bacon, cooked and chopped
  • 1/3 cup dry white wine
  • 4 large eggs, lightly beaten
  • 1 tablespoon minced fresh parsley


    Bring the 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 1/2 teaspoon salt. Spoon grits mixture into an 9x13-inch baking dish coated with cooking spray.

    Preheat oven to 350°.

    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 bacon and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly.

    Stir in eggs.

    Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese.

    Bake at 350° for 30 minutes or until cheese melts and eggs are set. Let stand 5 minutes before serving. Sprinkle with parsley.

    Cooking Wiser:

  • Herbes de Provence is an assortment of dried herbs usually containing basil, fennel seed, marjoram, thyme,rosemary and sage.
  • To save time, use instant grits. The texture will be a little less firm but the eggs with compensate for that.

    Make it your own:
    Use same amount of button, oyster, shiitake, or a combination of any mushrooms. The morel variety will provide an earthy flavor.

    Change the cheese, try Cheddar, Gruyere or Muenster.

  • Posted by terri at March 24, 2013 09:41 PM