Cheesy Grits with Mushrooms, Sauted Mushrooms and Poached Eggs
Ingredients
For the Grits
- 1 cup quick grits
- 4 cups water
- 1/4 tsp salt
- 1/2 cup cheddar cheese, grated
For the Poached Eggs
- 4 large eggs
- enough water to cover the eggs
- 2 tbsp white vinegar
For the Mushrooms
- 6 oz button mushrooms, sliced
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- salt and pepper
For The Spinach
- 1 Recipe Sauted Spinach https://the2spoons.com/garlicky-sauteed-spinach-red-pepper-flakes/
Instructions
For the Grits
- Bring 4 cups water to a boil along with the salt. Add the grits continuously whisking until combined. Reduce the heat to simmer and cook the grits until they have thickened. If they become too thick add a little water and whisk. Add the cheese and combine until melted.
For the Mushrooms
- Melt the butter and add the extra virgin olive oil to a skillet. Heat to medium-high. Add the mushrooms and cook until golden brown, a little caramelized. After the mushrooms have gotten a golden brown season to taste with a little salt and pepper.
For the Poached Eggs
- In a saucepan bring enough water to cover the eggs along with the vinegar to a boil, then reduce to a simmer. Break the eggs, one at a time into a ramekin. Stir the water to start a circular motion and drop the egg into the swirling water. Cook for about 4 minutes. Continue until all 4 eggs are cooked. You can cook a couple at a time...or if you have a large pan, all 4 at a time, you just want to have them all in ramekins that you add to the wanter one after the other so they will evenly cook.
To assemble the dish
- Pour the grits into a wide bowl. Scatter with the mushrooms, add the sauteed spinach, then top with the poached eggs. Bon Appetite!!
Notes
If you prefer stone ground grits, follow the instructions and add the cheese at the end. I use both.