Instarecipe: Sauteed Mushrooms & Roasted Brussels Sprouts With Grits
By Julia Weeman in Food on Nov 2, 2014 9:00PM
Photo by @jjuliaa via Instagram
This warming meal features two of my favorite hearty fall vegetables: mushrooms and brussels sprouts. Brussels sprouts just started coming in locally—these came from Genesis Growers and they were gigantic! The crimini mushrooms are from River Valley Ranch in Wisconsin, which is, hands down, my favorite source for mushrooms. They are always so flavorful and using really good mushrooms is vital in such a simple preparation.
These grits are a lazy version of polenta. The texture isn't quite as creamy, but there's a certain rusticness that I love about it. This could easily be made vegetarian by substituting vegetable stock for chicken, but I prefer the richness that chicken stock brings to the dish. Paired with caramelized brussels sprouts and meaty roast mushrooms, this dish is the perfect respite to the quick chill of fall that has been setting in.
Sauteed Mushrooms & Roasted Brussels Sprouts with Grits
2 c. crimini mushrooms
5 cloves garlic, minced
2 T. olive oil
1 c. coarse ground corn grits
3 c. chicken stock
1/3 c. parmesan
2 T. butter
5 extra large or 10 medium brussels sprouts
salt & pepper to taste
Preheat oven to 450. In a small pot, heat stock over medium heat. Wash brussels sprouts and dry throughly. Cut in half and toss on a sheet pan with remaining 1 T. olive oil salt and pepper until evenly coated. Roast in preheated oven for 15 minutes, flipping after 10 minutes. Once stock comes to a boil, add grits and reduce heat. Cook for 5 minutes, stirring occasionally. Remove grits from heat, add butter, parmesan, and salt and pepper to taste and cover to keep warm. Meanwhile, prepare mushrooms: wipe off dirt with a damp paper towel, slice ends off stems and cut mushrooms in thick (1/2 in.) slices from cap to stem. Heat 1 T. olive oil over medium high heat in a skillet until shimmering. Add garlic and cook for one minute. Add mushrooms, toss with garlic and cook for 5-7 minutes, until evenly browned. Plate up grits with mushrooms on top and brussels sprouts along the sides. You'll likely have leftover grits—I recommend frying them up with eggs for breakfast!