Description
Comforting and warming, this dish will remind you of home.
Ingredients
Scale
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 qt chicken stock
- 1 cup coarse cornmeal
- 1/2 cup shredded cheese of your choice
- 1/4 cup heavy cream
- 5 tbsp butter, divided
- Salt to taste
- 2 cups fresh morel mushrooms
- 1 cup hen of the woods mushrooms
- 1 cup brick cap mushrooms
- Flowering thyme
- Chive blossoms
Instructions
- In a large saucepan, sauté garlic in one tablespoon of butter until fragrant.
- Add chicken stock to the pot and bring to a boil, then add the cornmeal, stirring away any clumps that may form.
- Simmer for about 30 minutes or until the cornmeal is thick and creamy.
- Remove from the stovetop and add Wild Rosemary cheese, heavy cream, 3 tbsp of butter and salt to taste. Stir until the cheese and butter is completely melted.
- In a large sauté pan, sauté all the mushrooms with 1 tbsp of butter and season with salt and pepper. You can add other herbs and spices to this step if you’d like, but let the flavors of the mushrooms be the star of the show!
- Serve the sautéed mushrooms on top of a bed of cheesy grits and garnish with flowering thyme and chive blossoms.