Savory Grits and Mushroom Parfait #SundayFunday

This week the Sunday Funday bloggers are sharing parfait recipes.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. Renu is hosting this week. Here's our line-up..

• Banana Cream Pudding Parfail from A Day in the Life on the Farm

• Eton Mess from Karen's Kitchen Stories

• Figgy Breakfast Parfaits from Food Lust People Love

• Peaches & Cream Parfait from Mayuri's Jikoni

• Red Velvet Parfait from Sneha's Recipe

• Rhubarb Breakfast Parfait from Amy's Cooking Adventures

• Savory Chickpea Avocado Lunch Parfait from Cook with Renu

• Savory Grits and Mushroom Parfait from Culinary Cam (you're here)

Do you remember that scene from Shrek??

"You know what else everybody likes? Parfaits. Parfaits are delicious. You never go up to somebody and say 'Hey you wanna go get some parfait?' They ain't gonna say 'Hell, no, I don't like no parfait.'"

Donkey is right on the money with that sentiment. Seriously who doesn’t like a parfait? Layer after layer of deliciousness? I mean, c’mon.

Savory Grits Parfait

And while most definitions of parfait specified a dessert, I decided I wanted to make a savory version which is not traditional.

Ingredients

• polenta, cooked according to package directions (I used chicken stock instead of water)

• roasted mushrooms (my process here)

• grated cheese (I used grated parmesan)

• tomato sauce (this is my base)

Procedure

Spoon some cooked polenta into a tempered glass. Sprinkle with grated cheese. Spoon in some tomato sauce. Add in a layer of roasted mushrooms. Repeat until you run out of space. Serve immediately.

I served it with a Cabernet Franc from Cyprus, but I'll share more about that for National Cabernet Franc Day on December 4th. Stay tuned!

That's a wrap on my parfait #SundayFunday offering. The group will return next week with stuffing recipes.