Polenta-style grits with wild mushroom ragout


All year long – in an exclusive partnership with Kroger – the Atlanta Journal-Constitution is profiling the Georgia farms and farmers that keep us fed. This month, we visited DaySpring Farms in Madison County. Inspired by the visit, we’ve assembled some delicious recipes that feature grits and wheat. Be sure to check out Georgia on My Plate throughout the year to learn more about Georgia farms and to get great seasonal recipes.

Polenta-style grits with wild mushroom ragout

Serves: 4, Total time: 45 minutes, Difficulty: Medium


3 cups vegetable broth

1 cup grits

1 lb. assorted mushrooms, sliced

8 Tbsp. butter, cut into small pieces, divided

1 3⁄4 tsp. salt, divided

1⁄4 small lemon

2 tsp. chopped fresh thyme (or 1⁄2 tsp. dried thyme)

2 tsp. chopped fresh rosemary (or 1⁄2 tsp. dried rosemary)

1⁄2 cup heavy cream

1⁄4 cup grated Parmesan cheese

1 tsp. ground black pepper

2 Tbsp. chopped Italian (flat-leaf) parsley


  • Bring 3 cups broth to a boil, then stir in the grits in a steady stream. Lower flame, and set to simmer very slowly, stirring occasionally with a wooden spoon. Cook for 30 minutes until thickened.
  • Heat a heavy skillet over a high flame until very hot, then add the mushrooms to the dry pan. Toss in half of the butter, and allow it to melt under the mushrooms without shaking the pan (this helps them brown) for 2 to 3 minutes.
  • Add 1⁄4 teaspoon salt, a squeeze of lemon, the thyme and rosemary and stir. Add the cream to the mushrooms. Simmer 1-2 minutes, then set aside, covered.
  • Finish the grits by stirring in the remaining butter, grated cheese, remaining salt. A wooden spoon should stand up in the finished grits.
  • To serve, portion the grits onto 4 appetizer plates, make a depression on top of each portion, and spoon 1⁄4 of the mushroom sauté onto each. Top with fresh ground black pepper and a sprinkling of chopped parsley.
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