Cheesy Grits Mexicano

3
Servings

Ingredients

  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 1 large portobello mushroom cap, cut into bite-size pieces
  • 1 (7.75 ounce) can enchilada sauce (such as El Pato Salsa de Chile Fresco ®)
  • 1 Cup water
  • 3 Cup water
  • 1 Cup coarse yellow cornmeal
  • 1/4 Cup milk
  • 1/2 Cup shredded sharp Cheddar cheese
  • 1 Teaspoon bacon salt
  • 1 dash black pepper