Wild West Beef & Smoked Gouda Grits

Ingredients

• 3 1/2 cups water
• 1 cup quick-cooking grits
• 1 cup shredded smoked gouda cheese
• 2-4 tablespoons butter, softened

• 1 (17 ounce) package refrigerated fully-cooked beef tips with gravy
• 1 tablespoon extra-virgin olive oil
• 6 ounces portabella mushrooms, coarsely chopped
• 1/2 cup chopped red onion
• chopped fresh parsley (optional)

Directions

1. 1

   To prepare Smoked Gouda Grits, bring water to a boil in a medium saucepan. Slowly add grits slowly, stirring constantly. Reduce heat to medium-low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Add cheese and butter, as desired; stir until completely melted. Remove from heat. Cover; set aside.

2. 2

   Meanwhile heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in beef tips with gravy; continue cooking until heated through about 5 minutes, stirring occasionally.

3. 3

   Divide grits evenly among 4 shallow bowls. Top with beef mixture. Garnish with parsley, if desired.