Stone Ground Grit Casserole with Provolone and Portobello

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

Serves 8

Ingredients:

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

Instructions:

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 350Â°.

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 350Â° 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.