Do you like grits?

For the majority of my first 24 years, I was not a fan of grits. And then my oldest was born. The first solid food I got to enjoy after Hadleigh was born was grits. Hospital grits, at that. But I put plenty of butter and salt on them and they were the best thing I'd ever eaten. (I do remember that I was SO hungry after at least 30 hours of not eating. So I imagine that even pork rinds would probably have tasted good. Maybe.)

I still love grits to this day. And I really enjoy trying recipes where they're not a breakfast side. Like shrimp and grits. And this fabulous recipe...that we all really loved! This is a great cozy meal for the approaching autumn season!

Wild West Beef and Smoked Gouda Grits

1 package (17 oz.) refrigerated fully cooked beef tips with gravy

1 Tbsp. olive oil

6 oz. Portobello mushrooms, coarsely chopped

1/2 cup chopped red onion

chopped fresh parsley

3.5 cups water

1 cup quick-cooking grits

1 cup shredded smoked Gouda cheese

2-4 Tbsp. butter, softened

1. Bring water to a boil in a medium saucepan. Add grits, stirring constantly. Reduce heat to med-low; cover and cook for 5-7 minutes until thickened, stirring on occasion. Add cheese and butter; stir until completely melted. Remove from heat; cover and set aside.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook 4-5 minutes until onion is tender. Stir in beef tips with gravy; cook until heated through, about 5 minutes, stirring occasionally.

3. Divide grits among four bowls. Top with beef and garnish with parsley.

Serves 4.

Fellow haters of mushrooms, beware. I tried these. They were surprisingly good. (I love the flavor that mushrooms give, so I usually cook with them BUT eat around them. It's a texture thing. Don't avoid these. Yum. I never thought I'd ever say I liked a mushroom.)