Cheesy grits are a classic southern American dish. They're savory and filling, which makes grits a great dish for breakfast, lunch, or dinner. This specific grits recipe is one of our favorite ways to eat this dish. The grits are topped with caramelized pan-roasted mushrooms, fresh arugula leaves, and a perfectly runny poached egg.
Ingredients for Grits with Mushrooms and Poached Egg:
Method of preparing the Grits with Mushrooms and Poached Egg:
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Boil 4 cups of water and 1/4 tsp of salt. Gradually add in the grits. Reduce the heat to low and continue cooking the grits until soft. They will turn to a thick porridge - about 5-10 minutes.
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Remove the saucepan from the heat and mix in the cheese until melted. Cover with a lid, and set aside.
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Meanwhile, melt the butter and olive oil in a skillet over medium-high heat. Sauté the mushrooms until golden brown. Season with salt and pepper and set aside.
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Now we poach the egg. Bring water with just a d dash of vinegar to a gentle boil. Once boiling, stir the water and break the egg into the center of the vortex. Cook for 3 minutes and remove from the saucepan with a slotted spoon. Poach the rest of the eggs, one at a time.
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You'll serve 4 dishes. On each, spread a layer of grits, top it with mushrooms, season with salt and pepper, and top with a poached egg. Divide everything evenly, garnish with a few fresh arugula leaves on top, and serve fresh.
Chef's Tip:
For this recipe, button mushrooms (also known as champignon) and oyster mushrooms are best.
Source: The2spoons.com
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