Parmesan-Portabella Grits

In case you didn't know, I LOVE cheese grits. A savory, delicious version from Southern Living.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  tablespoon light butter
• 1  small sweet onion, finely chopped
• 2  portabella mushroom caps, cleaned and finely chopped
• 2  garlic cloves, minced
• 2  teaspoons  chopped fresh thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  ground red pepper
• 1 (32 ounce) container chicken broth
• 1⁄2 cup water
• 1 1⁄8 cups  instant grits
• 1⁄2 cup  freshly grated parmesan cheese

Directions

1. Melt butter in a large nonstick skillet over medium-high heat; add onion. Cook stirring occasaionally, 8 minutes or unti golden. Stir in mushrooms and net 4 ingrdients; cook 5 minutes or until mushrooms are tender. Remove skillet from heat.
2. Bring chicken broth and 1/2 cup water to a boil in a medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until grits are thickened. Stir in portabello mixture and Parmesan cheese. Serve immediately.