Wild West Beef & Smoked Gouda Grits

Recipe is from the 2005 National Beef Cook Off.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3 1⁄2 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
• 1⁄2 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.