WILD WEST BEEF & SMOKED GOUDA GRITS by TWT

[beemaster]

WILD WEST BEEF &
SMOKED GOUDA GRITS
1 package (17 ounces) refrigerated fully-cooked beef tips with gravy
1 tablespoon extra-virgin olive oil
6 ounces Portobello mushrooms, coarsely chopped
1/2 cup chopped red onion
Chopped fresh parsley (optional)
Smoked Gouda Grits:
3 1/2 cups water
1 cup quick-cooking grits
1 cup shredded smoked Gouda cheese
2 to 4 tablespoons butter, softened
To prepare Smoked Gouda Grits, bring water to a boil in medium
saucepan. Slowly add grits, stirring constantly. Reduce heat to mediumlow;
cover and cook 5 to 7 minutes or until thickened, stirring occasionally.
Add cheese and butter; stir until completely melted. Remove from
heat. Cover; set aside. Meanwhile, heat oil in large nonstick skillet over
medium-high heat. Add mushrooms and onion. Cook 4 to 5 minutes or
until onion is tender, stirring occasionally. Stir in beef tips with gravy;
continue cooking until heated through, about 5 minutes, stirring occasionally.
Serve beef mixture over grits. Garnish with parsley, if desired.