Black and White Grits
This striking dish brings together creamy white grits and the rich, smoky depth of black trumpet mushrooms for a flavorful contrast in both color and taste. Black trumpets (Craterellus fallax), sometimes called the "truffles of the poor," are prized for their intensely savory, almost fruity flavor and delicate texture. Though their dark, curled appearance can make them tricky to spot in the wild, their unmistakable aroma and taste make the hunt worthwhile.
In Black and White Grits, these foraged treasures are gently sautéed and folded into creamy grits, elevating a humble comfort food into something truly special. It’s a beautiful and satisfying way to highlight one of Minnesota’s most elusive and delicious wild mushrooms.
Ingredients
Instructions
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Place milk in a large heavy saucepan, and add salt and 2 cups water.
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Bring to a boil.
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While whisking constantly, slowly add grits.
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Lower heat and simmer, stirring until grits are thickened and taste cooked.
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While grits cook, wash mushrooms, drain and squeeze dry.
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Coarsely chop.
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Melt butter in a medium sauté pan over medium-high heat.
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Add garlic and cook 1 to 2 minutes
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Add mushrooms.
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Sauté about 10 minutes.
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When grits are cooked, mix in cheese.
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Season with hot sauce, pepper and more salt if desired.
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Stir in mushrooms.
Note
Grits can be substituted with white corn meal.