Parmesan Grits With Morels

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2 cup(s) whole milk

1 cup(s) grits, coarse-ground

Coarse salt

Pepper, freshly ground

2 tablespoon(s) canola oil

1.5 pound(s) fresh morel mushrooms (or cremini or chanterelles), cleaned

1/4 cup(s) dry white wine

2.5 ounce(s) (3/4 to 1 cup) Parmigiano-Reggiano, freshly grated

1 tablespoon(s) unsalted butter

fresh flat-leaf parsley, chopped, for garnish

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