Grits Casserole with Mushrooms, Prosciutto, and Provolone

Use yellow grits for the best presentation; white grits may look gray under the mushroom topping. Make-ahead tip: Cook the grits, spoon into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.

Yield: 6 servings

Ingredients

• 5  cups  water
• 1 1/4  cups  stone-ground yellow grits
• 3/4  cup  (3 ounces) shredded sharp provolone cheese, divided
• 1  teaspoon  salt, divided
• Cooking spray
• 1 1/2  teaspoons  butter
• 3/4  cup  chopped onion
• 2  garlic cloves, minced
• 4  cups  thinly sliced portobello mushrooms (about 6 ounces)
• 3  cups  thinly sliced shiitake mushroom caps (about 4 1/2 ounces)
• 1  teaspoon  dried herbes de Provence
• 1/4  teaspoon  freshly ground black pepper
• 1  cup  chopped prosciutto (about 3 ounces)
• 1/3  cup  dry white wine
• 3  large eggs, lightly beaten
• 2  large egg whites, lightly beaten
• 1  tablespoon  minced fresh parsley

Preparation

Bring the water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and 1/2 teaspoon salt. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray.

Preheat oven to 350°.

Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.

Nutritional Information

Calories:

287 (30% from fat)

Fat:

9.6g (sat 4.4g,mono 3.1g,poly 0.9g)

Protein:

16.3g

Carbohydrate:

35.7g

Fiber:

2.3g

Cholesterol:

131mg

Iron:

2.9mg

Sodium:

832mg

Calcium:

136mg