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Black and White Grits

From Statesboro Market2Go

<p>This recipe brings combines cheesy mushroom goodness with classic southern grits. If you want to add a spicy kick to it you can add a bit of hot sauce as well. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4-6

1-1 1/2 cups Milk
2 cups Water
3/4 cup Grits
4 ounces Black trumpet mushrooms, coarsely chopped
4 tablespoons Butter
2 cloves Garlic, minced
4 ounces Taleggio cheese, cut into chunks and rind removed
Hot sauce to taste if desired
Salt and pepper to taste if desired

Step by Step Instructions
  1. Pour the milk, salt and water into a saucepan and bring the mixture to a boil. Whisk the mixture constantly while adding the grits, then lower the temperature and let the contents simmer until it has thickened.
  2. While the grits are cooking, wash, dry, and chop the mushrooms. Melt the butter in a pan over medium-high heat. Add the garlic first, then add the mushrooms after a minute or two. Saute for about 10 minutes.
  3. When the grits have finished cooking mix in the cheese and add any seasoning or condiments you desire. Stir in the mushrooms and enjoy!