For the sauce:
For the grits:
When the grits water boils add the salt and grits all at once and stir with a whisk. Cook for about 15- 20 minutes over medium heat, stirring often, until the grits are thick and bubbly. Pour the grits into a bowl and cover with the mushrooms. Sprinkle parsley on top and serve while hot with kale slaw or lettuce and arugula salad.
From Ann Keener
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