Ingredients for 4 servings:
1 cup grits (240 ml)
3 tablespoons oil
1 onion, diced
2 potatoes, diced
6 Portobello mushrooms, diced
4-5 cups water
A pinch of salt
A pinch of ground black pepper
A few stalks of celery leaves
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Preparation:
Place the grits in a pot, fill the pot with water, and bring to a boil. Cook for about 20 minutes, then strain, rinse, and set aside.
Heat the oil in a pot, add the diced onion, and sauté for about 20 minutes over low heat, until golden brown. Stir occasionally.
Add the diced potatoes and sauté for 3-2 minutes. Add the mushrooms, stir, and sauté for an additional 10 minutes.
Add the water and grits to the pot and bring to a boil. Skim off any foam that forms on the surface of the soup.
Once the foam stops appearing, season the soup with salt and pepper, and add the celery leaves. Reduce the heat, partially cover, and simmer for another hour.