by Susan Ellis
In the issue hitting the stands tomorrow is a feature on Grits & Eggs dish created by Justin Fox Burks.
Recipe below ....
Grits n’ Eggs with Baby Kale, Smokey Mushrooms, and Tomatoes
4 Donnell Century Farms eggs
2 tablespoons olive oil
1 cup creamy Delta Grind Grits, recipe below
2 cups mushroom and miso broth, recipe below
¼ cup Gracious Gardens baby kale, blanched
1 Micmak Farms tomato, marinated, recipe below
smoky mushrooms, recipe below
salt and pepper
1/4 cup chopped Millstone Gardens parsley
Brother Juniper's "Jumpin" Juniper" Traditional Select Hot Sauce
Fry eggs in olive oil over medium heat until the whites are set but the yolks are still nice and runny. Place about a cup of warm grits into a bowl and top with a small amount of broth. Drop 1/4 cup of kale into the broth and top with a spoonful of tomatoes. Arrange the mushrooms and fried eggs on top of the grits. Garnish with salt, pepper, chopped parsley, and hot sauce.
Mushroom & Miso Broth
1 large onion (roughly chopped)
2 tbsp. olive oil
10 ounces roasted (or 5 oz dried) mushrooms
4 ribs celery (keep leaves on)
2 bell peppers
2 Micmak Farms tomatoes
full bulb of garlic (unpeeled — remove the root end!)
Millstone Gardens parsley (a handful)
5 springs thyme
2 bay leaves
2 tbsp. white miso
palmful of whole black peppercorns
1 lemon, halved
Sauté the chopped onion in olive oil and on medium-high heat until it's translucent and starting to brown around the edges. In batches, process all the vegetables and garlic in a food processor until finely chopped. Put all the vegetables and garlic, herbs, miso and pepper in, and then fill your soup pot with water to about 2 inches from the top. Squeeze the lemon halves into the pot and then drop them right in. Bring it all up to a boil. Simmer for 20 minutes. Let it cool and then strain out the vegetables. Return the liquid to the soup pot and reduce by half on medium-high heat. Season with salt to taste.
Creamy Delta Grind Grits
2 cups (more of less) mushroom & miso broth
1 cup milk
2/3 cup Delta Grind Grits
knob of butter (at least a tablespoon)
zest from one lemon
3 cloves garlic (minced)
salt & pepper
In a sauce pan over medium heat, bring the broth and milk up to a boil. Slowly add the grits to avoid lumps. Add the butter, zest, and garlic. Stir and reduce heat to low. Simmer covered for 30-40 minutes stirring every few minutes to prevent sticking. Remove lid and add salt and pepper. Adjust consistency with extra broth.
Micmak Farms diced tomatoes
2 medium tomatoes
pinch of sea salt
pinch of sugar
teaspoon olive oil
teaspoon champagne vinegar
Peel tomatoes using a serrated peeler. Cut tomato flesh into a small dice, place into a bowl, and add the remaining ingredients. Set aside.
10 ounces fresh mushrooms (shiitake would be great)
2 tablespoons olive oil
1 tablespoon sesame oil
pinch of smoked sea salt (Pepper Creek Farms)
Slice mushrooms into 1/4 inch thick slices. Heat a medium skillet over high heat then add the oils. Once the oil begins to smoke, add the mushrooms to the pan. Allow them to cook for a minute or so then turn them over. Add the smoked salt and the black pepper to the mushrooms then remove them from the pan and set aside.