Grits Casserole With Mushrooms, Prosciutto, And Provolone

• 5 cups water
• 1 1/4 cups stone-ground yellow grits
• 3/4 cup (3 ounces) shredded sharp provolone cheese, divided
• 1 teaspoon salt, divided
• Cooking spray
• 1 1/2 teaspoons butter
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 4 cups thinly sliced portobello mushrooms (about 6 ounces)
• 3 cups thinly sliced shiitake mushroom caps (about 4 1/2 ounces)
• 1 teaspoon dried herbes de Provence
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped prosciutto (about 3 ounces)
• 1/3 cup dry white wine
• 3 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• 1 tablespoon minced fresh parsley

1. Bring the water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and 1/2 teaspoon salt. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray.
2. Preheat oven to 350u0b0.
3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in prosciutto and wine; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese. Bake at 350u0b0 for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.

water, stoneground yellow grits, provolone cheese, salt, cooking spray, butter, onion, garlic, portobello mushrooms, shiitake mushroom, freshly ground black pepper, white wine, eggs, egg whites, parsley

Taken from www.myrecipes.com/recipe/grits-casserole-with-mushrooms-prosciutto-provolone (may not work)