Stewed Jerk Mushrooms and Grits
These Jerk mushrooms and grits boast bold and spicy flavors. A playful twist to a brunch classic.
Ingredients
For the grits
- 1 cup water
- 1 cup chicken broth
- 1/2 cup grits
- salt & pepper to taste
- 1/2 cup parmesan cheese
- 1/4 cup smoked gouda
- 1/2 cup colby jack cheese
For the mushrooms
- 1 1/2 cup baby bella mushrooms chopped
- 1/2 green bell pepper diced
- 2-3 stems green onions diced
- 1/4 onion diced
- 1/2 Roma tomato diced
- 3/4 cups water or low sodium chicken broth use more if needed
- 1 tsp jerk seasoning
- 1 tbsp tomato paste or 2 tbsp marinara sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chicken bouillon optional
- Complete All purpose seasoning to taste
- salt + pepper to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 lemon juice
Instructions
For the creamy cheese grits
- Combine chicken broth and water to a saucepan and bring to a boil. Once it comes to a boil, stir in the grits. Cover, and reduce the temp to medium low. Check in about 4-5 minutes, once the liquid begins to evaporate add in butter and heavy cream. Continue to stir until smooth. Add in the cheeses, salt and pepper. Mix until smooth. Taste and adjust seasonings and amount of cheese if desired.
For the Mushrooms
- Add olive oil to a pan over medium heat. Sautè bell peppers, mushrooms and onions until softened and fragrant, about 3 minutes. Add in tomatoes and water.
- Then season the veggies with onion powder, garlic powder, chicken bouillon and all purpose seasoning and salt to taste.
- Add in more water to create the sauce and a tsp of jerk marinade. Next add in tomato paste or marinara sauce. Stir to combine.
- Pour in a splash of heavy cream, lemon juice and green onions. Allow to simmer for about 5-6 minutes. Taste and adjust seasonings if needed.
- Serve over the creamy cheese grits and garnish with more green onions if desired.