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.
Preheat broiler.
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.
