Food and Recipes Veggies Mushrooms Crispy Roasted Mushrooms With Creamy Grits Be the first to rate & review! Juicy mushrooms are the perfect partner to velvety grits. By John Somerall John Somerall John Somerall is a highly trained professional chef with over a decade of cooking and recipe writing experience. John has a passion for all things related to food. He has a profound understanding of what makes food taste great and look amazing, while also being able to translate difficult recipes into manageable feats for the home cook. Although John is no longer testing and writing recipes for Dotdash Meredith brands, he is still an active private chef and freelance recipe tester and developer. Southern Living's editorial guidelines Published on August 22, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless Active Time: 35 mins Total Time: 1 hr 10 mins Servings: 4 Creamy grits, which are made with mushroom stock and half-and-half, are made even richer with butter. The crispy roasted maitakes compliment the creaminess of the grits perfectly by adding a much needed crunch, while still retaining their delicate texture. Rosemary adds an aromatic touch, giving the final dish a woody flavor. This recipe works exceptionally well as a breakfast or brunch option when paired with a fried egg—top the grits with an over-medium egg (or two), then cover with the crispy fried mushrooms. Ingredients Crispy Roasted Mushrooms: 2 lb. maitake mushrooms, torn into 2- to 3-inch pieces 1 garlic head, halved crosswise 3/4 cup olive oil 2 Tbsp. chopped fresh rosemary 2 1/2 tsp. kosher salt 1/2 tsp. black pepper Creamy Grits: 2 cups half-and-half 2 1/2 cups Mushroom Stock 1 cup uncooked yellow stone-ground grits 1/2 cup (4 oz.) unsalted butter, cut into 1-inch pieces 2 1/2 tsp. kosher salt 1/2 tsp. black pepper Additional Ingredient: Chopped fresh rosemary Directions Prepare the Crispy Roasted Mushrooms: Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Gently toss mushrooms, garlic, olive oil, rosemary, salt, and pepper in a large bowl until well combined. Arrange mushroom mixture in an even layer on prepared baking sheet. Place halved garlic cut sides down. Roast mushrooms in preheated oven until tender and beginning to brown, about 30 minutes. Remove baking sheet from oven, gently toss mushrooms, and bake until crispy and golden brown, 35 to 40 minutes. Transfer mushrooms to a medium bowl, reserving garlic and oil on baking sheet. Squeeze cloves from each garlic half into bowl with mushrooms; discard skins. Transfer remaining mushroom oil mixture on baking sheet to a small bowl. While mushrooms roast, prepare the Creamy Grits: Bring half-and-half and 2 cups of the stock to a gentle boil in a medium saucepan over medium-high. Immediately reduce heat to low; whisk in the grits; and cook, whisking frequently, until grits are tender, 20 to 25 minutes. Whisk in butter, salt, and pepper. Whisk in remaining 1/2 cup stock, if needed, to reach desired consistency. Remove saucepan from heat; cover to keep warm. Divide Creamy Grits among 4 shallow bowls; top with Crispy Roasted Mushrooms. Garnish with a drizzle of reserved mush- room oil and chopped fresh rosemary. Serve immediately. Rate It Print