Recipe by Mumsy'sCouchPotato
"Enchilada sauce with portobello mushrooms and caramelized onions served with sharp Cheddar cheesy grits. I served it to mi hombre guapo and his response, 'Make it again.'"
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portobello mushroom cap, cut into bite-size pieces
1 (7.75 ounce) can
enchilada sauce (such as El Pato Salsa de Chile Fresco ®)
coarse yellow cornmeal
shredded sharp Cheddar cheese
yellow corn meal will cook up like grits and they're the basis for polenta
I love that you used cornmeal like my Mom. I needed the proportions to make grits like hers. Perfect! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Grits Mexicano
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 122
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