Hands-on Time
12 Mins
Total Time
47 Mins
Yield
Serves 4

How to Make It

Step 1

Bring 3 1/2 cups water, milk, and 1/2 teaspoon salt to a boil in a large saucepan. Gradually stir in grits. Reduce heat, and cook, uncovered, 35 minutes or until thick, stirring frequently.

Step 2

Melt butter in a large skillet over medium-high heat. Add mushrooms and garlic; sauté6 minutes. Add spinach, tossing until spinach wilts. Stir in 1/8 teaspoon salt. Spoon 1 cup grits into each of 4 bowls; top each serving with 1 tablespoon pesto and 1/2 cup mushroom mixture.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.