I served a version of this tremendous grits dish at Restaurant Iris during our brunch last June. This dish walks a fine line between sweet and savory and can be served for breakfast, lunch, or dinner. It was definitely one of the crowd favorites at brunch, along with the sweet potato pancakes and pimento cheese stuffed peppers.
All of this is to say that we are really looking forward to our next culinary event, which will be at the Memphis Brooks Museum of Art on March 1st from 6-8 p.m. It's a benefit called the Farmer Mixer for the Cooper-Young Community Farmer's Market. (Details and ticket info. to come in a couple of weeks. We hope to see y'all there come March!)
Andrew Adams from the Brushmark and Acre and The Chubby Vegetarian team will be putting together a menu of hors d' oeuvres based on farmers' in-season ingredients. We are so excited to cook with such a talented chef. Rest assured -- there will be plenty of vegetarian options.
Sweet Potato Grits + Maple Mushrooms and Fried Egg
1 tablespoon butter
Sweet Potato Grits (recipe follows)
Maple Mushrooms (recipe follows)
Parsley + Tomato Topping (recipe follows)
sea salt & cracked black pepper to taste
Melt the butter in a 12-inch frying pan over medium heat. Crack eggs into the pan one at at time. Cover and cook for 5-6 minutes or until the white has set and the yolk is still runny. Divide the grits between 4 bowls. Top each with a fried egg, a sprinkling of the Parsley + Tomato Topping, and finally the bacon-y Maple Mushrooms. Add a touch of cracked black pepper and Maldon sea salt to finish.
Sweet Potato Grits
1 cup baked sweet potato (about 1 medium)
2 cups 2% milk
1/2 cup yellow corn grits
1 tsp salt
1/2 tsp pepper
1 tablespoon butter
1/4-1/2 cups vegetable stock or water
Bake sweet potato in a 350 degree oven for one hour. Remove and allow to cool. Once cool, the skin should peel right off. Next, slowly bring milk up to a boil in a medium saucepan. Whisk in the grits a little at a time to avoid clumps. Add in the sweet potato and break it up with your whisk. Add the salt, pepper, and butter then lower the heat to medium low. Sir occasionally. Use stock to achieve desired consistency.
1/4 cup maple syrup
1/4 cup canola oil
1 teaspoon black pepper
1 1/2 teaspoon grainy mustard
2 tablespoons soy sauce
1/2 teaspoon liquid smoke
10 ounces crimini mushrooms (sliced)
In a medium mixing bowl, whisk together the maple syrup, canola oil, black pepper, mustard, soy sauce, and liquid smoke. Toss in the sliced mushrooms and allow to marinate for 20 minutes. Preheat your oven to 350 degrees. Drain the marinade off off the mushrooms and arrange in a single layer on a parchment lined baking sheet. Cook for 20-25 minutes or until mushrooms begin to brown and appear dry. Remove from oven and allow to cool.
Parsley + Tomato Topping
1 cup diced tomato (1 medium)
1/4 tsp sugar
1/4 teaspoon salt
cracked black pepper to taste
1/4 cup parsley (chopped)
1/4 minced shallot
Mix tomato, sugar, salt, pepper, parsley, and shallot together in a bowl. Set aside until ready to use.