Creamy Parmesan Grits with Mushrooms, Chickpeas, and Olives

Perfect winter comfort food. You definitely want to give this one a try! Goes together really easily.

From Cooking Light, with several adaptations by me (because everything is better with butter and cream)

Ingredients:

For the mushroom mixture:
~2 tbs. butter
~12oz. sliced wild mushrooms or baby bellas
~3 garlic cloves, minced
~2 medium to large shallots, finely chopped
~1 tbs. fresh chopped thyme
~1/2 cup dry white wine (I used pinot grigio)
~3 tbs. balsamic vinegar
~1 cup chicken broth
~1/2 tsp. freshly ground black pepper
~1/4 tsp. salt
~12 kalamata olives, pitted and chopped
~1 14.5oz can chickpeas, drained

For the Grits (I used quick cook grits, so these specifications are for those. Be sure to read and cook according to package directions - but be sure to use chicken stock instead of water!!)
~4 cups chicken stock
~1 cup quick cook grits
~2 oz. grated Parmesan cheese
~2 tbs. heavy cream
~3 tbs. flat leaf parsley, chopped

1. Heat a large skillet over medium high heat. Add butter to pan and melt. Add mushrooms, garlic, thyme, and shallot to pan. Saute 8 minutes or until lightly browned.
2. Add vinegar and wine; cook 2 minutes or until liquid is reduced by half.
3. Add broth, pepper, salt, olives, and chickpeas. Bring to a boil. Reduce heat to medium and simmer 6 minutes.
4. To prepare grits, bring 4 cups chicken stock to a boil. Slowly stir in grits. Cover and reduce heat to medium-low. Cook for 5-7 minutes, until thickened, stirring occasionally.
5. Stir parmesan cheese and heavy cream into grits.
6. Spoon grits into shallow bowls and top with mushroom mixture. Top with parsley and additional parmesan cheese.