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Asiago Cheese Grits Cake with Sauteed Mushrooms and Roasted Sprouts

Prep Time 30 mins
Cook Time 1 hr
Chill Time 3 hrs
Course Brunch, Main Course, Side Dish
Cuisine American, Southern
Servings 4


  • 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


  • 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


Note: Top grits cake with a fried egg to add protein, or bacon sprinkles if desired
Keyword Asiago Cheese Grits Cake with mushrooms and Brussels, cheese grits, grits, grits cake, grits with roasted vegetables