Parmesan-Portabella Grits

• 1 tablespoon light butter
• 1 small sweet onion, finely chopped
• 2 portabella mushroom caps, cleaned and finely chopped
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh thyme
• 12 teaspoon salt
• 14 teaspoon ground red pepper
• 1 (32 ounce) container chicken broth
• 12 cup water
• 1 18 cups instant grits
• 12 cup freshly grated parmesan cheese

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

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

Taken from www.food.com/recipe/parmesan-portabella-grits-165232 (may not work)