Wild West Beef & Smoked Gouda Grits

• 3 12 cups water
• 1 cup quick-cooking grits
• 1 cup shredded smoked gouda cheese
• 2 -4 tablespoons butter, softened
• 1 (17 ounce) packagerefrigerated fully-cooked beef tips with gravy
• 1 tablespoon extra virgin olive oil
• 6 ounces portabella mushrooms, coarsely chopped
• 12 cup chopped red onion
• chopped fresh parsley (optional)

1. To prepare Smoked Gouda Grits, bring water to a boil in a medium saucepan.
2. Slowly add grits slowly, stirring constantly.
3. Reduce heat to medium-low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally.
4. Add cheese and butter, as desired; stir until completely melted.
5. Remove from heat.
6. Cover; set aside.
7. Meanwhile heat oil in large nonstick skillet over medium-high heat.
8. Add mushrooms and onion.
9. Cook 4 to 5 minutes or until onion is tender, stirring occasionally.
10. Stir in beef tips with gravy; continue cooking until heated through about 5 minutes, stirring occasionally.
11. Divide grits evenly among 4 shallow bowls.
12. Top with beef mixture.
13. Garnish with parsley, if desired.

water, grits, gouda cheese, extra virgin olive oil, portabella mushrooms, red onion, fresh parsley

Taken from www.food.com/recipe/wild-west-beef-smoked-gouda-grits-398432 (may not work)