Mushroom Smothered Grits

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Mushroom Smothered Grits Como Water

I’ve never met a grits dish that I didn’t like. So when thinking about a dish to round out my menu when having some friends over for dinner a couple of weeks ago, I thought of grits. The thing is, for folks who didn’t grow up eating them, grits can be off-putting (I have NO idea why). Just as perplexing is that many of these same people claim to like polenta (which for all intents and purposes is the same thing). So, for my dinner attendees, I called this “mushroom smothered polenta.” (They loved it by the way). But between you and me? These are grits. Wonderful, creamy, flavor intensive grits–smothered in mushrooms, onions, garlic, and a wee bit of beer. Heck to the yeah!

Mushroom Smothered Grits

(Printable Recipe)

Mushroom Ingredients:

1/2 small red onion–sliced

2 cloves garlic–minced

8 oz. sliced white (or Cremini) mushrooms

1/4 cup beer

dash dried thyme



olive oil

Mushroom Method:

*Add 1-2 tablespoons olive oil to a medium saucepan and heat over medium heat. Add onion, dash salt, and dash pepper. Saute ~5 minutes. Add garlic. Saute ~5 minutes. Add mushrooms and thyme. Saute until mushrooms are soft. Add beer. And cook until the liquid reduces by about half (about 10 minutes), stirring occasionally. Set aside.



Grits Ingredients:

1/4 cup beer

1/2 cup vegetable broth

1/4 cup water

1/2 cup unsweetened almond milk (or milk of choice)

1 teaspoon – 1 tablespoon Earth Balance (or margarine/butter)



1/3 cup old fashioned grits

Grits Method:

*Add beer, broth, water, milk, Earth Balance, dash salt, dash pepper to medium sauce pan. Heat over high until boiling (watch!!!! so the liquid doesn’t boil over all over your stove. Ahem…).


*Once boiling, whisk in grits and turn heat to low. Cover saucepan. Cook until grits are tender (approx. 15-20 min.), stirring occasionally. Adjust seasoning before serving.


*To serve, spoon grits into bowl. Top with mushrooms. Enjoy!


Como Water Mushroom Smothered Grits

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Oh my word, two of my favorite ingredients. Love this recipe, and love the addition of beer! I added your recipe to my need to make Pinterest board! I hope you are doing well! Sending Hugs, Terra