Friday, April 16, 2010
Grits with portabello mushrooms, cheese and corn
While I was in Atlanta over spring break (which was awesome, by the way) we were staying in a hotel with free breakfast and I took full advantage. Not only did I have a waffle smothered with syrup every morning, I also stuffed plenty of tea bags, tiny packets of peanut butter, and most importantly, 2 packs of Quaker Instant Grits into my purse while the hotel employees weren't looking.
Lola and I finally got around to using the grits a few nights ago. We mixed them with sauteed portabello mushrooms, grated Cheddar and jack (2 kinds of cheese! getting fancy!), and some frozen white corn.
Delicious! instant grits aren't as good as the real thing, but still yummy and great comfort food.