Recipe courtesy of Tiffani Thiessen
- 1 tablespoon extra virgin olive oil
- ½ medium onion, finely diced
- ¼ teaspoon fine sea salt
- 2 medium garlic clove, minced
- 1 cup grits
- 4 cups mushroom broth
- 1 1/2 cups arugula
- 10 ounces wild mushrooms, stemmed, caps thinly sliced (about 3 cups)
- 2 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 4 eggs
- 2 scallions, green and white parts, thinly sliced on a diagonal, to serve
- Freshly ground black pepper, to serve
Preheat the oven to 375ºF.
In a medium pot heat oil over medium-low heat. Add onion and salt and cook until the onions are translucent, about 5 minutes. Then add garlic and cook until fragrant, about another minute. Add mushroom broth to onions and garlic and cover tightly with a lid and bring to a boil. When ready add grits and bring back to a boil, uncovered. The reduce heat to low, cover and simmer until the grits are cooked through, about 20 minutes. Stir in the arugula, cover and turn off heat.
While grits are cooking place mushrooms in a single layer on a baking sheet lined with parchment paper, drizzle with olive oil and toss to coat evenly. Season with salt and pepper. Roast until browned and slightly crispy, about 20 minutes, tossing once halfway through roasting..
Meanwhile, bring a saute pan filled halfway with water to a very gentle simmer – you should only be seeing tiny bubbles. Add vinegar. Break the eggs into the simmering water and cook until the egg whites are set and opaque, 1 ½ – 2 minutes. Using a slotted spoon, lift the eggs gently out of the water and transfer to a plate.
To serve, divide the porridge among 4 bowls and top with roasted mushrooms. Place eggs on top and garnish with scallions and black pepper to taste.
Photography by Jen Lover