Ingredients

Sauce :
1 tablespoon olive oil
1 onion , chopped
1 large portobello mushroom cap , cut into bite-size pieces
1 cup water
Grits :
3 cups water
1 cup coarse yellow cornmeal
1/4 cup milk
1/2 cup shredded sharp Cheddar cheese
1 teaspoon bacon salt
1 dash black pepper
Cheesy Grits Mexicano is a comforting breakfast dish that combines creamy grits with a savory mushroom sauce. The flavor is reminiscent of classic Mexican dishes, with a slightly spicy kick that wakes up your taste buds. This recipe is perfect for when you want something a little different from your usual breakfast routine.

Instructions

1.In a saucepan, heat 1 tablespoon of olive oil over medium heat.
2.Add 1 chopped onion and cook until soft.
3.Add 1 large portobello mushroom cap cut into bite-sized pieces and cook until tender.
4.Add 1 cup of water and bring to a boil.
5.Reduce heat and let simmer until sauce is thickened.
6.In a separate saucepan, bring 3 cups of water to a boil.
7.Add 1 cup of coarse yellow cornmeal and whisk until smooth.
8.Add 1/4 cup of milk and whisk until combined.
9.Add 1/2 cup of shredded sharp Cheddar cheese, 1 teaspoon of bacon salt, and a dash of black pepper. Whisk until cheese is melted.
10.Remove from heat and let stand for 5 minutes before serving.

PROS

Cheesy Grits Mexicano is a delicious and filling breakfast dish that is perfect for a weekend brunch.

The cheesy grits and savory sauce are sure to satisfy your cravings.

CONS

This recipe is high in fat and calories.
It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dish is a good source of protein, fiber, and calcium.
The portobello mushroom provides antioxidants and B vitamins, while the cornmeal contains complex carbohydrates that provide sustained energy.
Consuming a balanced breakfast can help jumpstart your metabolism and support weight management.

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