Parmesan-Portobello Grits

Ingredients

• 32 oz chicken broth fat-free low-sodium
• 2 teaspoons thyme leaves fresh chopped
• 2  garlic cloves minced
• 0.3 teaspoon ground pepper red
• 1 tablespoon butter light
• 2 oz freshly parmesan cheese shredded
• 2  portobello mushroom caps cleaned finely chopped
• 1 cup quick-cooking grits uncooked
• 0.5 teaspoon salt 
• 1 small onion sweet finely chopped
• 0.5 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Melt butter in a large nonstick skillet over medium-high heat; add onion. Cook, stirring occasionally, 8 minutes or until golden. Stir in mushrooms and next 4 ingredients; cook 5 minutes or until mushrooms are tender.
2. Remove skillet from heat.
3. Bring chicken broth and 1/2 cup water to a boil in a medium saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until grits are thickened. Stir in portobello mixture and Parmesan cheese.
4. Serve immediately.