PREPARATION:

For the grits:

1. In a large saucepan, over medium heat, combine water and 2 teaspoons salt, 1 teaspoon pepper. Bring the liquid to a gentle boil. Stir in the grits and cook for 20 minutes, stirring occasionally. Add the soymilk, stir to incorporate and cover for 15 to 20 minutes. Set aside and keep warm.
2. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and sauté until lightly browned, about 4 minutes. Add shallot and garlic, sauté 2 minutes longer. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Repeat this process until all of the mushrooms have been cooked. (Mushrooms should be cooked in 2 batches using another tablespoon of oil.) Then return all of the mushrooms to the pan. Add stock, red wine, Madeira, and thyme and reduce until almost all of the liquid is gone. Adjust seasoning if necessary. Serve the mushrooms over the grits in a small shallow bowl. Drizzle with the chive oil.

Chive Oil:

1. Bring a small saucepan of water to a boil. Add the chives and blanch for 10 seconds.
2. Drain and transfer to an ice bath. Remove and pat dry on paper towels, squeezing to remove as much of the excess water as possible. Roughly chop and transfer to a blender. With the machine running, add the oil and salt through the feed tube and process until smooth.
3. Transfer to a bowl and refrigerate overnight. Strain through a fine mesh strainer, pressing against the solids with the back of a spoon to extract as much oil as possible. Transfer to a squeeze bottle and refrigerate until needed, up to 2 weeks. (Bring to room temperature before using).

   Editor's Note: Look for organic, locally-grown mushrooms.