Wild West Beef & Smoked Gouda Grits

Sweet Jezebel's Note:

Recipe is from the 2005 National Beef Cook Off.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 3 ½ cups water
• 1 cup quick-cooking grits
• 1 cup shredded smoked gouda cheese
• 2 -4 tablespoons butter , softened
• 1 (17 ounce) package refrigerated fully-cooked beef tips with gravy
• 1 tablespoon extra virgin olive oil
• 6 ounces portabella mushrooms , coarsely chopped
• ½ cup chopped red onion
• chopped fresh parsley (optional)

Directions:

1. To prepare Smoked Gouda Grits, bring water to a boil in a medium saucepan. Slowly add grits slowly, stirring constantly. Reduce heat to medium-low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Add cheese and butter, as desired; stir until completely melted. Remove from heat. Cover; set aside.
2. Meanwhile heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in beef tips with gravy; continue cooking until heated through about 5 minutes, stirring occasionally.
3. Divide grits evenly among 4 shallow bowls. Top with beef mixture. Garnish with parsley, if desired.