Ingredients
- For the Mushrooms:
- 4 T extra-virgin olive oil
- 2 T Balsamic vinegar
- salt and freshly ground black pepper
- 4 medium, portobello mushrooms, 3-4 inches wide, trimmed and wiped clean
- For the Grits:
- 1 quart whole milk
- 3/4 cup coarse ground yellow grits
- 1/2 cup diced fresh seedless tomatoes
- 1/4 pound grated Manchego cheese
- salt and freshly ground black pepper
Directions
Mushrooms: Combine the oil, vinegar, salt and pepper in a bowl. Add the mushrooms and gently toss until they are well coated. Allow to marinate at room temperature 15-20 minutes. Meanwhile, make the grits.
Grits: Bring the milk to a simmer in a saucepan. Slowly but steadily, pour the grits into the milk, whisking all the time. Let cook until it thickens, up to 15 minutes. Remove from heat and add the tomatoes, cheese, salt and the pepper. To serve, spoon some of the grits into individual plates and add a mushroom to each.
At the Cafe Marquesa(Key West, FL), they go one additional step and add ""Tobacco Onions"" which is made with 2 cups all-purpose flour, 1/4 cup paprika, 2 T cumin and 1 tsp. cayenne pepper. These are combined in a plastic bag and thinly sliced onions are added and dredged. The onions in the flour mixture are then fried in vegetable oil at 350 degrees until golden and crispy. The onions make a wonderful garnish and add a delightful crispy texture to the dish.
NOTE: Manchego Cheese is available in most food markets in Florida. It is one of Spain's oldest and most famous sheep's milk cheese. It is made on the plain of La Mancha from the milk of Manchego sheep. Manchego cheese comes in large cylinder shapes, and has a short maturation time--about one month. It comes with and without holes and has a yellowish tint. Rich and full flavored, Manchego Cheese is used a lot in South Florida--some people enjoy it as a snack with crackers or dried bread.
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Submitted 6/13/05.
Source: On the Grill: July/Aug
Submitted By: Linda Wilson
lwilsn@gatecom.com
Grilled Portabello Mushrooms