Makes 4 servings
- 4 portobello mushroom caps, gills scraped out
- 1 red bell pepper
- 1/2 C coarse yellow grits
- 2 C water
- 2 Tbsp butter
- 2 tsp kosher salt, plus more if needed
- 1/4 C grated Parmesan
- olive oil for brushing
Roast the pepper over a gas flame or under the broiler until the skin is charred. Place in a paper bag and close to let steam for 10 minutes. Rub off the charred skin, remove the steam and seeds, and slice into thin strips. Set aside while you make the grits.
In a medium saucepan, bring the two cups of water to boil. Add the kosher salt and slowly stir in the grits. Reduce the heat to simmer until the grits are cooked through and thickened, about 30 minutes. Stir in the butter and the cheese and remove from the heat.
While the grits are cooking, brush the mushrooms inside and out with olive oil and grill over medium-high heat until the mushroom is tender, about 5-6 minutes per side.
Spoon some grits into each mushroom cap and top with a few slices of roasted red pepper. If you want, you can warm these in the oven for a few minutes while preparing another dish, or sprinkle on a bit more cheese and broil the tops so they get bubbly and brown.