Confession: The mushrooms used for this Grits & Eggs dish came from Whole Foods.* Otherwise, the core ingredients for this stick-to-your-bones beauty, created by Justin Fox Burks, is all local. The produce is available at the winter market held each Saturday from 10 a.m. to 1 p.m. in the parking lot at Tsunami restaurant. The grits from Delta Grind are sold at a number of locations (see below), and the Jumpin' Juniper hot sauce is available at Brother Juniper's.
"It's a Southern classic — a vegetarian riff on shrimp and grits," Justin says. "It's smoky, comforting, and awesome."
The recipe, which is posted online at the Flyer's food blog Hungry Memphis, is not complicated, but it is multi-layered. The mushrooms are smoked, the tomatoes are marinated in champagne vinegar and other ingredients, and the broth is home-made with mushrooms and miso. But Justin notes that this is a dish that can be made as simply or as involved as suits your mood. "We do some form of this dish once a week," he says. If there's a time-crunch, he suggests using a good store-bought stock. — Susan Ellis
1 Eggs from Donnell Century Farm
Sold at Miss Cordelia's and the winter market at Tsunami. Served in dishes at the Brushmark, Muddy's Bake Shop, Sweet Grass, and Thyme.
2 Grits from Delta Grind
Sold at Café Eclectic, Farmers Market Midtown, Miss Cordelia's, Muddy's, Trolley Stop Market. Served in too many restaurants to list here, but including Amerigo, Automatic Slim's, Grill 83, Interim, Itta Bena, Local Gastropub, and Sole.
3Baby kale from Gracious Gardens
Sold at the winter market and served in dishes at Tsunami.
4Herbs from Millstone Gardens
Sold at Miss Cordelia's and Superlo and served at numerous restaurants, including Erling Jensen the Restaurant, the Grove Grill, and Paulette's.
5Tomatoes from Micmak Farms
Sold at Trolley Stop Market and the winter market. Served in dishes at the Trolley Stop Market.
* Shiitake mushrooms grown by Mississippi Natural Products are being sold at the winter market by Van Cheeseman of Flora Farms.