Juicy mushrooms are the perfect partner to velvety grits.
Rosemary adds an aromatic touch, giving the final dish a woody flavor.
Line a large rimmed baking sheet with parchment paper.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Arrange mushroom mixture in an even layer on prepared baking sheet.
Place halved garlic cut sides down.
Roast mushrooms in preheated oven until tender and beginning to brown, about 30 minutes.
Transfer mushrooms to a medium bowl, reserving garlic and oil on baking sheet.
Squeeze cloves from each garlic half into bowl with mushrooms; discard skins.
Transfer remaining mushroom oil mixture on baking sheet to a small bowl.
Whisk in butter, salt, and pepper.
Whisk in remaining 1/2 cup stock, if needed, to reach desired consistency.
Remove saucepan from heat; cover to keep warm.
Divide Creamy Grits among 4 shallow bowls; top with Crispy Roasted Mushrooms.
Garnish with a drizzle of reserved mush- room oil and chopped fresh rosemary.
