Recipe Box, Asiago Cheese Grits Cake topped with Sauteed Mushrooms and Roasted Sprouts

The kitchen is one of my favorite creative playgrounds, and I often get inspiration from reading restaurant menus.  Las Vegas is now known as much for the restaurants and incredible hotels as it is for gambling

HH and I visited Las Vegas several years ago and dined with Emeril and Mario Batali…well, sort of, we ate at their restaurants…    😏

Today’s creation was inspired by the vegan/vegetarian specialty menu from Las Vegas Wynn Resorts.  My husband is a dedicated meat and potatoes guy, but over the years I have gotten him to enjoy meatless meals and lighter fare

The dish from the Wynn Resorts menu that caught my eye was Polenta-Mushroom Cake with lentil ragoût and sweet pea sauce…  you can see the entire menu at the end of this post

Polenta is cornmeal boiled into a porridge and then eaten like that or made into a cake and baked, fried or grilled.  I decided to make a cornmeal grits cake instead and flavor it with Asiago cheese

I prepared the grits according to package directions

and then added Asiago cheese, butter and seasonings for flavor

Once blended turn into a casserole dish

Let mixture cool and then refrigerate to firm up.  The grits will bond together and you will be able to cut them into squares like you would a sheet cake

Note: I made 8 servings of grits, so I could have leftovers for weekend breakfasts.  8 servings was perfect for  this 9″ x 13″ pan.  For 4 servings, as the recipe below is written, use a 8″ x 8″ square dish.  You could also use a round deep dish pie pan, and cut your grits cake into wedges

One hour before serving, put dish of chilled grits, uncovered,  into a 350 oven to warm

I opted to use mushrooms and brussels sprouts instead  of lentils and peas

Halve brussels sprouts and place on a foil lined, olive oil sprayed baking sheet.  Drizzle liberally with olive oil and season with salt and pepper

30 minutes prior to serving, increase oven to 400.  Place brussels sprouts on the rack above grits and roast for 30 minutes

15 minutes before serving, saute the mushrooms in butter and olive oil over medium high heat, to quickly release their moisture and to get them golden brown.  You want to do this quickly over a high setting otherwise the mushrooms will simmer in their own juices which can cause them to be rubbery

Place a generous square of grits on each plate, top with roasted brussels sprouts and sauteed mushrooms

Give the dishes a sprinkle of fresh Parmesan and parsley

Now of course, a sprinkle of bacon wouldn’t hurt either,   😋  but we are trying to be meatless here…

To boost the protein or to make it a brunch dish, a fried egg topper would be divine~

Print

Asiago Cheese Grits Cake with Sauteed Mushrooms and Roasted Sprouts

Course Brunch, Main Course, Side Dish

Cuisine American, Southern

Keyword Asiago Cheese Grits Cake with mushrooms and Brussels, cheese grits, grits, grits cake, grits with roasted vegetables

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Chill Time 3 hours hours

Servings 4

Ingredients

• 4 servings quick grits
• 3 T butter divided
• 3 oz Asiago cheese grated
• 1 oz Parmesan cheese shredded
• 8 oz Baby Bella mushrooms sliced
• 24 brussels sprouts
• 1/2 tsp garlic powder
• salt and pepper
• olive oil

Instructions

• Prepare grits according to package directions. Stir in 2 T butter and grated Asiago cheese. Season with garlic and salt and pepper. Taste and adjust seasonings. Pour into a lightly greased square casserole* about 8″ x 8″ and cool. Refrigerate covered for several hours to set.
• One hour before serving, place grits, uncovered into a 350 oven. Wash sprouts and cut in half, discarding stem ends. Put on an olive oil sprayed, foil lined baking sheet. Drizzle sprouts liberally with olive oil and season with salt and pepper.
• 35 minutes before serving increase oven to 400. Place sprouts on the rack above the grits and roast for 30 minutes
• 15 minutes before serving, saute mushrooms over medium high heat with 1 T butter and a drizzle of olive oil. Stir and cook until mushrooms release moisture and turn golden, adding more oil if necessary if they get too dry. Remove from heat.
• To serve:
• Cut a large square of grits for each place. Top with roasted sprouts and sauteed mushrooms. Garnish with Parmesan and parsley. Makes 4 servings

Notes

Note: Top grits cake with a fried egg to add protein, or bacon sprinkles if desired

Enjoy!

Here is the menu from Wynn Resorts that was my inspiration

I’ve got several other thoughts simmering on the back burner, from this menu,  for some other creations too~

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