Creamy and salty, these Black Trumpet and Grits are a filling flavorful meal. The black trumpets add their wonderful flavor to the corn porridge, and can be enjoyed as breakfast, lunch, or dinner.
Black Trumpets and Grits
- 1 ½ cup milk
- ½ teaspoon salt
- 2 cups water
- ¾ cup grits
4 ounces fresh Black Trumpets (or 2 ounces dried black trumpet)
- 4 tablespoon butter
- 4 cloves garlic (minced)
- 4 ounces taleggio cheese, rind removed and cut into chunks
Dash of Truff
- black pepper to taste
- In a large sauce pan, bring milk, salt, and water to a boil. Once boiling, slowly add grits while constantly whisking until fully incorporated. Lower the heat to a simmer and stir occasionally until grits are thickened.
- Meanwhile, shred the black trumpets in half and give them a quick wash, drain and squeeze dry. If using dried mushrooms, rehydrate first in warm water, then clean as described.
- Coarsely chop the washed black trumpets. Sauté them in butter over medium-high heat for 10 minutes. Add the garlic for the last 2 minutes.
When the grits are cooked, mix in cheese. Season with hot sauce, pepper, and more salt if desired. Fold in the mushrooms.
Serve hot and Enjoy!