Creamy Grits with Oyster Mushrooms Ragout

Grits with Mushroom ragout

Grits, with all manner of mix-ins and toppings, are a staple in the US South. And with good reason, they are warming, hearty and delicious! Made from coarsely ground dried corn, they are high in soft starch, making them cook up particularly creamy. It is similar in many ways to its Italian cousin, polenta, which is made from a variety of dried corn that has a lower starch content.

Grits have become a new favourite of ours and we’ve had a lot of fun playing around with different variations and flavours, both savoury and sweet.  The most common combination, shrimp and grits, is a quintessential recipe in the South and had us looking for a plant-based alternative.  We found a mix of sautéed mushrooms and soy curl ‘bacon’ created a delicious pairing and fantastic umami bomb that went beautifully with a creamy base of white corn grits.  Time to get a little South in your mouth!

Soy Curl Bacon and Mushroom Grits

 

Creamy Grits with Oyster Mushrooms Ragout
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
Creamy Grits
  • 3 cups water
  • 1 cup plain soy milk, or other unsweetened non-dairy milk
  • 1 teaspoon kosher salt
  • 2 tablespoons refined coconut oil
  • 1 cup white corn grits (not instant grits)
  • Optional mix-in: 1 cup shredded non-dairy Cheddar cheese.
Oyster Mushroom Ragout
  • 2 tablespoons refined coconut oil, divided
  • 1 cup prepared Soy Curl Bacon, marinade drained and patted dry
  • ½ medium onion, finely chopped
  • 1 plump clove of garlic, peeled and finely chopped
  • 8oz/120g oyster mushrooms, torn into strips
  • ½ bottle of beer, about 6ozs
  • Salt and pepper to taste
Instructions
Make the Grits
  1. Combine the water, soy milk, salt and coconut oil in a medium pot. Bring to a boil. Stir in the grits, then return to a boil.
  2. Reduce the heat and cook, stirring frequently, for around 45 minutes. The grits will be very tender and creamy.
  3. It’s important to stir frequently, getting into the edges of the pot, so that nothing sticks and burns.
  4. Off the heat, stir in the optional grated non-dairy cheddar.
Make the Ragout
  1. Heat a medium saute pan over medium-high heat. Once hot, add 1 tablespoon of the coconut oil. Add the soy curl bacon. Allow it a couple minutes to brown before moving it in the pan. Cook for another 2-3 minutes, or until it is well browned. Transfer to a plate.
  2. Add the remaining tablespoon of oil to the pan. Add the onions and garlic. Cook, stirring frequently, until beginning to soften, around 2 to 3 minutes
  3. Add the mushrooms and saute for 3-5 minutes, until they have softened and are giving up their liquid.
  4. Add the soy curl bacon and the half bottle of beer (the rest is for the cook!). Simmer until it is reduced to a thick sauce, about 3-5 minutes.
  5. Season with a little salt and freshly ground black pepper.
  6. Spoon the grits into a bowl and top with some of the mushroom ragout.
 

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