My grandma always said if it ain’t broke then don’t fix it. So I started this recipe off using Kenneth’s old faithful grits recipe. It’s so easy and results in perfectly creamy grits every time. Then I decided to roast mushrooms in order to draw out their moisture and impart flavor with all the cajun spices on their crispy exterior.
To really hone in on those cajun flavors I made a quick infused oil by cooking down the southern trinity, onions, bell peppers, and celery and then adding oil and lots of spices like smoked paprika, cayenne pepper, red chili flakes, and cumin.
Then I toss my mushrooms in the spice-infused oil before I put them on my creamy bed of grits.
Sounds spicy, right? I’m not gonna lie because it is and it’s that good kinda spicy. The kind that catches you off guard after like the third bite. These Cajun Shrooms & Grits are so good and worth the burn but you aren’t into kinky stuff like that you obviously skip the oil.
This is just one of the amazing recipes represented in this year’s Black History Month Virtual Potluck. Here we are, in our 4th year of the potluck and this year I wanted to truly challenge participants to learn more about our food traditions. And while plant-based diets seem to a popular trend now, our history shows Black American slaves were early agriculturalists manning farms and incorporating mostly plant-based rations in their diets.
I am a soul food lover but didn’t know much about its evolution. I have my husband to thank for that, a southern boy through and through. He never skips a chance to acknowledge pay homage to Black American contributions steeped in West African and Caribbean food traditions.
Perhaps a tradition born our resourcefulness, nevertheless, the rich evolution of Black American foodways has shaped American cooking. And each year that I conduct this potluck I am given an opportunity to dig a little bit deeper into our food roots.
Take some time to check out the recipes of the other super talented bloggers who are participating in this year’s Black History Month Virtual Potluck below.
Black History Month Virtual Potluck
29 recipes vegan/vegetarian recipes from black food bloggers for Black History Month
- Cajun oil:
- ½ cup grapeseed oil
- ¼ yellow onion diced (½ cup)
- ½ red bell pepper diced (⅓ cup)
- 2 stalks of celery diced (½ cup)
- 2 ½ teaspoons salt
- 2 teaspoons pepper
- ¼ teaspoon red pepper Flakes
- ¼ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- ⅛ teaspoon cumin pinch
- Roasted mushrooms:
- 1 1/2 lbs Assorted mushrooms cleaned and sliced
- 2 tablespoons Worcestershire sauce
- ¼ cup grapeseed oil
- 6 garlic cloves smashed and chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 6 Fresh thyme sprigs
- 1 1/2 tablespoon cajun seasoning
- Grits KC’s recipe:
- 2 ½ cups low sodium vegetable stock
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- 1 cup stone-ground grits
- kosher salt to taste
- Black pepper to taste
- ½ cup green onions sliced
- Fresh flat-leaf parsley finely chopped
- PREPARE Oil:
- Heat a nonstick skillet over medium-high heat for 3-5 minutes to get hot. Adding onion, celery, and bell pepper until all moisture is cooked out approximately 5 minutes.
- Stir in all spices and reduce heat to medium-low for 3 minutes
- Stir in oil and let simmer until it reaches 200-degree temp and then remove from the heat and set aside.
- PREPARE MUSHROOMS:
- Preheat oven to 400 degrees
- In a large bowl, combine the sliced mushrooms, olive oil, garlic, kosher, cajun seasoning, salt, pepper, thyme sprigs.
- Transfer to a parchment-lined baking sheet.
- Roast in the oven for 25 to 30 minutes, stirring halfway through.
- When the mushrooms are golden and cooked, remove the thyme sprigs.
- PREPARE GRITS:
- Bring water, cream, salt and butter to a boil. Whisk in grits for approx 5 minutes, reduce heat to low and cover for 10-15 minutes.
- After grits reach your desired consistency add additional salt and pepper to taste.
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