Stone Ground Grits with Forest Mushrooms

Side Dishes
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Ingredients for 10 portions
  • 670 g QimiQ Cream Base
  • 450 g Stone ground grits, washed
  • 670 ml Water
  • Salt and pepper
  • 300 g Cheddar cheese, shredded [zerkleinert z.B. Mozzarella]
  • 150 g Chanterelles
  • 150 g Shiitake mushrooms
  • 150 g Morel mushrooms
  • 150 g Portobello mushrooms
  • 150 g Shallot(s)
  • 30 g Garlic
  • 180 ml White wine
  • 20 g Thyme
  • 20 g Basil
  • Salt and pepper
  • 150 g Butter
  • 100 ml Balsamic vinegar, aged 8 years
Method
1.
Boil the grits with the QimiQ Sauce Base and water until soft.
2.
Sauté the mushrooms in butter and deglaze with the white wine. Add the herbs and balsamic vinegar and season to taste with salt and pepper. Add to the grits mixture followed by the cheese. Serve.