Black Trumpet & Grits

Rich, creamy, and salty  Black Trumpet mushrooms crown a creamy bed of grits, delicately folded with melty Taleggio cheese and finished with a bold dash of Truff hot sauce for a luxurious, umami-packed bite with a subtle kick. This dish can be enjoyed as breakfast, lunch, or dinner.

Category: Main          Servings: 3          Cook Time: 25 Minutes

Ingredients

• 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 Hot Sauce
• black pepper to taste

Directions

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. When the grits are cooked, mix in cheese. Season with hot sauce, pepper, and more salt if desired. Fold in the mushrooms.
   
   
5. Serve hot and Enjoy!