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.
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.)