Sweet and Savory Grits

Whether you use grits or polenta, this dish is a fabulous side for breakfast or dinner. I adapted this from a Stephen Pyles recipe. He is bar-none, my favorite chef.
Course Side Dish
Cuisine American
Servings 6 people


  • 1-3/4 cups chicken stock
  • 3/4 cup milk
  • 3/4 cup stone-ground grits or polenta
  • 3 tbsp butter
  • 1/4 cup grated parmesan cheese
  • 1 tsp Awesome Antler Rub
  • 10 ounces Wild mushrooms - Baby Bella's sliced
  • 1 clove garlic
  • 2 tbsp white wine
  • 1/2 tsp fresh thyme
  • 6 ounces sliced honey baked ham cut in slices or cooked bacon
  • 1 tbsp butter, melted
  • 1/4 cup Maple Syrup
  • 1/4 tsp red chili flakes
  • 1 tbsp olive oil


  • Preheat oven to 325. Butter a 9" x 12" baking dish. Bring stock and milk to a boil in a medium saucepan. slowly pour in the grits or polenta stirring constantly. Cover the and simmer, stirring occasionally, for 18 to 20 minutes or until the stock and milk are absorbed. If liquid absorbs too quickly, add more milk or stock. Stir in Antler Rub, butter and parmesan cheese. Pour into buttered dish.
    Heat a medium saute pan and pour in olive oil. Add mushrooms and garlic, sauteing until mushrooms are wilted. Pour in white wine and thyme and simmer until the liquid is evaporated.
    Spread mushrooms over the grits. Layer the ham or bacon evenly over the mushrooms. Combine melted butter, maple syrup, and chili flakes and stir well. Pour over the ham or bacon. Bake in oven for 20 to 25 minutes or until the ham is crispy.
Keyword breakfast recipe, dinner recipe, grits recipe, polentarecipe, sidedish