Name: Grits with Mushrooms and Acorn Squash
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 1 pound assorted mushrooms (such as oyster and shiitake), stems trimmed; and reserved, caps sliced; 1 ounce assorted dried mushrooms; 1 bay leaf; 2 sprigs thyme, plus 2 teaspoons leaves; 2 pounds acorn squash, unpeeled, cut into 1/2-inch wedges; 5 tablespoons extra-virgin olive oil; 3 cloves garlic, grated; Kosher salt and freshly ground pepper; 1 cup old-fashioned grits (not instant or quick-cooking); 1/4 cup heavy cream; 2 tablespoons unsalted butter, cut into pieces; 1/2 cup shredded fontina cheese; 1/4 cup grated parmesan cheese; 1/3 cup finely chopped fresh parsley; 1 shallot, finely chopped; Chopped fresh chives, for topping

Directions

Preheat the oven to 450˚. Make the mushroom broth: Combine 7 cups water, the fresh mushroom stems, dried mushrooms, bay leaf and thyme sprigs in a medium saucepan. Bring to a boil, then reduce the heat to a steady simmer and cook until the liquid is reduced by almost half, about 20 minutes. Strain through a fine-mesh sieve into a large liquid measuring cup. (You’ll need 4 cups broth; add more water if needed.) Wipe out the pan and return the broth to the pan.
Meanwhile, combine the squash, 2 tablespoons olive oil, 2 grated garlic cloves, the thyme leaves, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss. Spread on a baking sheet and bake until the squash is tender and lightly browned, about 30 minutes.
Return the mushroom broth to a simmer. Gradually add the grits, whisking constantly. Season with 1 teaspoon salt. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Stir in the heavy cream and bring to a simmer. Stir in the butter, fontina and parmesan. Season with salt and stir in the parsley. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the sliced mushroom caps and season with salt and pepper. Cook, undisturbed, until lightly browned around the edges, about 3 minutes. Stir and continue cooking until browned and tender, 3 to 5 more minutes. Push the mushrooms to the edge of the skillet. Add the shallot and remaining grated garlic clove to the center and cook until softened, about 1 minute. Stir everything together and season with salt and pepper.
Divide the grits among 4 shallow bowls. Top with the mushrooms and squash. Sprinkle with chives.

Photograph by Ralph Smith

Grits with Mushrooms and Acorn Squash

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages