A vegetarian version of shrimp and grits made with big slices of meaty mushrooms. This dish verges on the decadent side with an abundance of butter, cheese, and cream.
I've updated the recipe with a range for the cheese and butter in the grits. Use the maximum amount for the authentically decadent version, or the lesser amount for a lighter dish.
Sometimes I add wilted spinach or other greens or a poached egg to up the nutritional value too.
Adapted from The New York Times Shrimp and Grits.
Nutritional values are based on one of six servings.