Ingredients
INGREDIENTS
1 tablespoon butter
1/2 cup Vidalia onion (minced)
1 cup stone-ground grits
3 cups chicken stock
1 1/2 cups heavy cream
1/3 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter
2 tablespoons olive oil
1 1/2 cups wild mushrooms (cut into medium-size pieces)
1/2 cup white wine
1/2 tablespoon thyme (fresh)
1/2 teaspoon salt
1 teaspoon truffle oil
Preparation
DIRECTIONS In a heavy-bottom pot add the butter, sauté the onion for 3 minutes, then add grits and stock. Simmer for approximately 45 minutes until creamy, then add cream, cheese, salt, pepper and butter. Reserve.
In a small sauté pan heat olive oil and sauté mushrooms until tender, approximately 2 to 3 minutes. Deglaze pan with white wine, add thyme and butter. Pour over grits or mix into grits. Top with a drizzle of truffle oil.
