Recipe: Grits with leek and shiitakes

Total time: About 1 1/2 hours

Servings: 6 to 8

Note:Anson Mills grits are available at certain specialty stores, and online at www.ansonmills.com. Store them in the refrigerator. They take longer to simmer than the bland kind that come in the round carton -- anything from half an hour up to 2 hours.

Kosher or sea salt

1 cup coarse grits such as Anson Mills

5 tablespoons unsalted butter, divided

2 cloves garlic, minced

1 leek, white part only, washed well and thinly sliced

1/4 pound shiitakes, stemmed, wiped clean and diced small

1 teaspoon tamari or soy sauce

Tabasco to taste

1/2 cup freshly grated Parmigiano-Reggiano

1. In a heavy saucepan, bring 4 cups water to a rolling boil with 1 teaspoon salt. Add the grits and stir until smooth. Lower the heat to simmer and cook, stirring often, until the grits are tender and cooked through (1 to 1 1/2 hours for Anson Mills grits). Add more water if the mixture gets too thick and dry.

2. While the grits cook, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the garlic and leeks and sprinkle with about one-fourth teaspoon salt. Cook, stirring often, for 5 minutes. Add the remaining butter and the shiitakes and continue cooking and stirring for 10 minutes. Stir in the tamari or soy sauce and the Tabasco.

3. When the grits are cooked, add the leek mixture and mix well. Taste and adjust the seasoning. Stir in the Parmigiano-Reggiano and serve.

Each of 8 servings: 171 calories; 3 grams protein; 19 grams carbohydrates; 1 gram fiber; 9 grams fat; 6 grams saturated fat; 23 mg. cholesterol; 80 mg. sodium.