Recipe: Grits with Mushrooms, Chickpeas, and Olives

Posted by joseph on Feb 8th 2020

Recipe: Grits with Mushrooms, Chickpeas, and Olives

This recipe from Cooking Light is the perfect vegetarian replacement for shrimp and grits. It's sophisticated, with layers of flavor. Even meat eaters should like this. 


  • 1 tablespoon extra-virgin olive oil
  • 12 ounces sliced wild mushrooms (about 7 cups)
  • 3 garlic cloves, minced
  • 1 large red onion, vertically sliced (about 2 cups)
  • 1 tablespoon chopped fresh thyme
  • 1/2 cup dry white wine
  • 3 tablespoons balsamic vinegar
  • 1 cup broth (I use vegetable, but any broth will do)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 12 mixed olives, pitted and coarsely chopped
  • 1 (14.5-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
  • 1-1/2 cups broth (I use vegetable, but any broth will do)
  • 1-1/2 cups milk
  • 1/4 teaspoon kosher salt
  • 1 cup stone-ground grits
  • 2 ounces grated Parmesan cheese (about 1/2 cup), divided
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley


To prepare medley, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, garlic, onion, and thyme; sauté 8 minutes or until lightly browned, stirring frequently. Add wine and vinegar; cook 2 minutes or until liquid is reduced by half. Add broth, pepper, 1/4 teaspoon salt, olives, and chickpeas; bring to a boil. Reduce heat to medium; simmer 6 minutes or until slightly thickened.

To prepare grits, bring 1-1/2 cups broth, 1-1/2 cups milk and 1/4 teaspoon salt to a boil in a medium, heavy saucepan over medium-high heat. Gradually add grits, stirring constantly with a whisk. Reduce heat to low; cook 30 minutes or until thick and creamy, stirring frequently. Stir in 1 ounce cheese.

Divide grits evenly among 6 shallow bowls. Top with mushroom mixture. Sprinkle with remaining cheese and parsley.


Photo: Randy Mayor; Styling: Lindsey Lower