09/19/2026
Creamy Parmesan Gruff Grits with Mushrooms & Burst Tomatoes🍅🍄🟫🧀
Creamy, savory, and loaded with flavor. Gruff ancient grain grits simmered in vegetable broth, finished with Parmesan, roasted garlic, and a splash of cream, then piled high with sautéed mushrooms and juicy cherry tomatoes.
Ingredients (Serves 4)
For the grits
1½ cups Gruff Ancient Grain Grits
3 cups vegetable broth
2 cloves roasted garlic, mashed
½ cup freshly grated Parmesan cheese, plus more for serving
¼ cup heavy cream
½ teaspoon Italian seasoning, or a good shake to taste
Salt and freshly ground black pepper, to taste
For the topping
8 oz mushrooms, sliced
1½ cups cherry tomatoes
1–2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons fresh chives, chopped
Make It
1. Cook the grits.
Bring the vegetable broth to a boil. Stir in the Gruff grits, reduce the heat, and simmer according to package directions, about 12 minutes, stirring occasionally.
2. Make them creamy.
Once the grits are cooked, stir in the roasted garlic, Parmesan, heavy cream, and a shake of Italian seasoning. Season with salt and pepper to taste. Add another splash of broth or cream if you'd like them a little creamier.
3. Sauté the toppings.
While the grits cook, heat olive oil in a skillet over medium-high heat. Sauté the mushrooms until browned and tender. Remove from the pan, then add the cherry tomatoes and sauté until softened, blistered, and beginning to burst. Season both with sea salt and pepper.
4. Build your bowls.
Spoon the creamy Parmesan grits into four bowls. Pile on the sautéed mushrooms and cherry tomatoes, then finish with fresh chives.
Sweet or savory. Simple or dressed up. Gruff Grits.
Ancient Grains. Modern Grit.
