Parmesan Grits with Morels

• 2 c. whole milk
• 1 c. grits
• Coarse salt
• Pepper
• 2 tbsp. canola oil
• 1 1/2 lb. fresh morel mushrooms (or cremini or chanterelles)
• 1/4 c. dry white wine
• 2 1/2 oz. Parmigiano-Reggiano
• 1 tbsp. unsalted butter
• fresh flat-leaf parsley

1. In a large heavy-duty saucepan, bring 2 cups water and milk to a gentle boil and slowly add grits, whisking constantly.
2. Season with salt and pepper.
3. Reduce heat to simmer and cook, stirring often, until mixture is very thick, 30 to 45 minutes.
4. Meanwhile, in a large skillet over medium-high heat, heat oil.
5. Add mushrooms and saute, stirring occasionally, until barely tender, about 2 minutes.
6. Add wine, cooking until liquid evaporates and mushrooms are tender, about 5 minutes.
7. Season with salt and pepper.
8. Set aside.
9. Remove grits from heat and whisk in cheese and butter.
10. Season with additional salt and pepper, if desired.
11. Transfer grits to a warmed serving dish.
12. Spoon mushrooms over grits and sprinkle with parsley.

milk, grits, salt, pepper, canola oil, fresh morel mushrooms, white wine, unsalted butter, flatleaf

Taken from www.delish.com/recipefinder/parmesan-grits-morels-recipe-clx0411 (may not work)