Wild Mushroom Grits and Eggs
Flavorful sauteed wild mushrooms are the perfect accompaniment with creamy homemade grits and eggs! These wild mushroom grits will quickly become a weekend breakfast favorite.
Servings 4 servings
Calories 170kcal
Ingredients
- 6 cups water
- Salt and pepper to taste
- 1-1/2 cups old-fashioned corn grits (not quick-cooking)
- 1 medium bay leaf
- 1/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 3 cups sliced wild mushrooms (a mix of shiitake, porcini, morels, etc)
- 2 medium cloves garlic, minced
- 1 tablespoon minced fresh thyme
- Cooked eggs of your choice and grated asiago cheese for serving
Instructions
- In a large saucepan, add water and lightly salt. Add grits and bay leaf. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit offheat 15 minutes to soak grits.
- Return grits to medium-low heat and uncover. Cook grits over medium-low heat, stirring occasionally until water is absorbed and grits are tender, about 15-20 minutes.
- Remove grits from heat and discard bay leaf. Fold heavy cream into grits with a rubber spatula until smooth. Season grits with additional salt and pepper to taste, cover, and keep warm while you make the mushrooms.
- Melt butter in a large skillet over medium-high heat. Add mushrooms and saute 3-5 minutes until tender. Add garlic and thyme and cook 1 additional minute until fragrant. Season with salt and pepper to taste.
- Divide grits between 4 serving bowls and top with sauteed mushrooms, cooked eggs of your choice, and grated asiago cheese. Serve immediately and enjoy!
Notes
Storing Instructions
Grits are best if served immediately after assembly.
Nutrition
Serving: 8 oz grits (calculated without eggs or cheese) | Calories: 170kcal | Carbohydrates: 14.5g | Protein: 3.4g | Fat: 11.7g | Saturated Fat: 7.1g | Cholesterol: 36mg | Sodium: 257mg | Potassium: 209mg | Fiber: 0.9g | Sugar: 1g | Calcium: 26mg | Iron: 2mg