Erin Byers Murray made Gruyère Grits with Wild Mushrooms (see recipe below). The recipe is from Erin’s new book, GRITS: A Cultural and Culinary Journey Through the South, which is available wherever you buy your books.
Gruyère Grits with Wild Mushrooms
Serves 8
3 cups stone-ground grits, cooked
½ cup heavy cream or whole milk
1 cup grated Gruyère cheese
2 tablespoons butter
¼ teaspoon white pepper
2 or 3 shallots, cut into thin slivers (about 1/3 cup)
1 or 2 garlic cloves, finely minced
1 teaspoon chopped fresh thyme, plus leaves for garnish
8 ounces sliced mixed mushrooms (about 2 cups)
½ cup dry vermouth or white wine
Salt and freshly ground black pepper
In a heatproof bowl or serving dish, combine the warm cooked grits with the cream and Gruyère. Cover the bowl with a lid or foil and keep the grits warm while you prepare the mushrooms.
In a medium nonstick skillet, melt the butter over medium heat and season with the white pepper. Add the shallots and garlic and cook, stirring, until the shallots are translucent, 1 to 2 minutes. Add the thyme and mushrooms and cook, stirring, until the mushrooms begin to brown, about 2 minutes. Add the wine and simmer the mixture until most of the liquid has evaporated and the mushrooms are tender. (Depending on the mushrooms you’re using, you may need to add more liquid and simmer a few moments longer to ensure they’re tender.)
Fold the mushroom mixture into the grits. Taste for seasoning—you may need more salt. If the grits seem too thick, add a splash of water. If they’ve cooled down too much, reheat them in the microwave. Top with freshly ground black pepper and a sprinkle of fresh thyme leaves.
