RI Mushrooms and Grits

• 1 c stone ground white or yellow grits (not instant)
• 4 c +/- milk or water (for cooking grits according to package instructions)
• 1 tsp kosher salt
• 8 oz mascarpone cheese
• 1 lb (31-40 ct) peeled/deveined shrimp (Optional)
• 4 strips bacon, chopped into ½-in pieces
• 3 sprigs fresh thyme
• RI MUSHROOMS, Chef’s Exotic Mix (pieces torn by hand into large bite size pieces)
• ¼ c white wine
• 2 tbsp butter

Cook grits according to package instructions. If you like a creamier texture, use milk for the cooking liquid. Add salt. Once grits are tender, thick and creamy, reduce heat to low and whisk in mascarpone cheese. Taste and adjust seasoning with salt and pepper. Set aside and keep warm. Chef tip: If waiting to serve, pour a little extra milk or water (about ½ cup) on top of the covered grits. Just before serving, stir into the mixture to relax them.

If using shrimp, in a large skillet over medium high heat, sauté in 1 tbsp olive oil until cooked through, about 3-4 minutes. Place in a small bowl and set aside.

Return the heat to medium and add bacon pieces to the skillet. Cook until crisp, about 5 minutes. Remove bacon with a slotted spoon and set aside.

Add RI Mushroom, Chef’s Exotic Mix and thyme to the hot pan and sauté in bacon fat over medium high heat until lightly browned.

When the mushrooms have cooked through, deglaze the pan with white wine. Add butter and return the bacon and shrimp to the mixture.

To serve, spoon grits into serving bowls, top RI Mushroom mixture and extra thyme sprigs for garnish.