Broiled Salmon Over Parmesan Grits

3/4 cup chicken broth
1/2 tsp. salt
2 tbsp. minced fresh onion
1 garlic clove, minced
1½ cups water
1/2 cup regular grits
1 tsp. olive oil
2/3 cup sliced mushrooms
2 tbsp. grated Parmigiano-Reggiano or Parmesan cheese
4 salmon fillets
1/4 tsp. salt
1/4 tsp. thyme
1/4 tsp. white pepper
2 tsp. finely chopped fresh parsley

Combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat,
and simmer 5 minutes or until onion is tender. Add water; bring to a boil.
Gradually add grits, stirring with a whisk until blended. Cover, reduce
heat, and simmer 10 minutes or until done.

Heat the oil in a small nonstick skillet over medium-high heat. Add the
mushrooms, and sauté for 5 minutes or until golden. Stir mushrooms and
cheese into grits. Set aside.

Sprinkle fillets with salt, thyme, and pepper; place the fillets, skin sides
down, on a broiler pan coated with cooking spray. Broil for 10 minutes or
until fish flakes easily when tested with a fork. Remove skin from fillets;
discard skin. Spoon 1/2 cup grits on each of 4 plates; top each serving
with a fillet. Sprinkle with parsley.