Serves 4-6, 1 hour
1 1/2 cups milk
salt
3/4 cup grits, not instant
4 ounces fresh black trumpet mushrooms
4 Tbsp. butter
2 cloves garlic, minced
4 ounces taleggio, rind removed and cut into chunks
Dash hot red pepper sauce
Freshly ground black pepper to taste
Place milk in a large heavy saucepan, and add salt and 2 cups water. Bring to a boil. While whisking constantly, slowly add grits. Lower heat and simmer, stirring until grits are thickened and taste cooked.
While grits cook, wash mushrooms, drain and squeeze dry. Coarsely chop. Melt butter in a medium saute pan over medium-high heat. Add garlic and cook 1 to 2 minutes, then add mushrooms. Saute about 10 minutes.
When grits are cooked, mix in cheese. Season with hot sauce, pepper an more salt if desired. Stir in mushrooms.
1 1/2 cups milk
salt
3/4 cup grits, not instant
4 ounces fresh black trumpet mushrooms
4 Tbsp. butter
2 cloves garlic, minced
4 ounces taleggio, rind removed and cut into chunks
Dash hot red pepper sauce
Freshly ground black pepper to taste
Place milk in a large heavy saucepan, and add salt and 2 cups water. Bring to a boil. While whisking constantly, slowly add grits. Lower heat and simmer, stirring until grits are thickened and taste cooked.
While grits cook, wash mushrooms, drain and squeeze dry. Coarsely chop. Melt butter in a medium saute pan over medium-high heat. Add garlic and cook 1 to 2 minutes, then add mushrooms. Saute about 10 minutes.
When grits are cooked, mix in cheese. Season with hot sauce, pepper an more salt if desired. Stir in mushrooms.
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