Parmesan-Portobello Grits

• 1 tablespoon light butter
• 1 small sweet onion, finely chopped
• 2 portobello mushroom caps, cleaned and finely chopped
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 (32-oz.) container low-sodium fat-free chicken broth
• 1/2 cup water
• 1 cup quick-cooking grits, uncooked
• 1/2 cup (2 oz.) freshly shredded Parmesan cheese

1. Melt butter in a large nonstick skillet over medium-high heat; add onion. Cook, stirring occasionally, 8 minutes or until golden. Stir in mushrooms and next 4 ingredients; cook 5 minutes or until mushrooms are tender. Remove skillet from heat.
2. Bring chicken broth and 1/2 cup water to a boil in a medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until grits are thickened. Stir in portobello mixture and Parmesan cheese. Serve immediately.

light butter, sweet onion, portobello mushroom caps, garlic, thyme, salt, ground red pepper, chicken broth, water, grits, parmesan cheese

Taken from www.myrecipes.com/recipe/parmesan-portobello-grits (may not work)