How to Make It
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.
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.
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Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice