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