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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
This recipe highlights end-of-summer ingredients such as sweet corn and smoky hatch chiles. A variety of wild mushrooms are also coming into season across the U.S. Chanterelles, lobster, or oyster mushrooms are my favorite picks for this recipe as they are less earthy than other varieties and aren’t overpowering. These savory browned mushrooms are finished with a squeeze of lime and it complements the grits and soft boiled eggs so wonderfully. Trust me, this is a meal you’ll want to make over and over again!
A note: If you can’t find roasted hatch chiles, you can substitute with roasted poblanos or use canned green chiles instead.
This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Danielle cooks her way through this recipe, offering insider tips and backstory along the way. —Danielle Prewett
Ingredients
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4 to 8
large eggs, depending on how hungry you are
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2
fresh corn cobs
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3 tablespoons
unsalted butter, divided
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1/2
small yellow onion, finely chopped
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1/4 cup
diced roasted hatch chiles
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1 teaspoon
coarse sea salt, plus more to taste
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1 cup
medium-ground grits or polenta (not instant)
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1/4 cup
crumbled feta cheese (loosely packed)
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1 pound
wild mushrooms, such as chanterelles, lobster, or oyster, cleaned well and dried
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1 tablespoon
neutral oil
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2
cloves garlic, minced
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1/2 teaspoon
dried oregano
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1/4 teaspoon
ground cumin
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Juice of half a lime
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1 handful
chopped cilantro leaves or chives, to garnish
Directions
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Soft Boil the eggs: Bring a pot of water to a rolling boil and carefully ladle in each egg. Set a timer for 6:45 seconds for the perfect, soft-boiled egg. As soon as the timer goes off, transfer the eggs to an ice bath. Once cool enough to handle, carefully peel each egg. Set aside. This step can be made up to two days in advance.
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Make the grits: Use the larger holes on a box grater and grate the corn. Do this inside of a large bowl to catch all of the liquid juices that come out. Set aside.
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Heat butter or oil in a medium sized saucepan. Once hot, sauté the yellow onion until soft and lightly golden in color, 3 to 5 minutes.
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Pour in 3 cups of water and stir the pan to release any browned bits at the bottom. Stir in the diced hatch chiles, grated corn, sea salt, and grits. Bring the liquid to a simmer, then reduce the heat to the lowest and cook until thickened about 15 minutes. Be sure to stir occasionally to keep the grits smooth. In the last few minutes of cooking, stir in the feta cheese and season to taste.
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Make the mushrooms: Brush the mushrooms clean or wipe with a slightly damp towel. Do not wash under running water unless the mushrooms are gritty. If they are wet, be sure to let them air dry for a couple hours before cooking.
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Heat a large saute pan over medium-high heat. Add oil and once hot, spread the mushrooms across the pan. Once they’re down, leave them down and let them properly brown. After a few minutes, give the pan a hard shake to release them from the bottom of the pan. Add the remaining 2 tablespoons butter, stir to combine, and cook for another 3 minutes.
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Stir in the garlic, cumin, and oregano and cook for another 1 to 2 minutes. When the garlic is soft and golden, turn off the heat and squeeze half a lime into the pan. Season with salt and pepper to taste.
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To serve: Spoon the sweet corn grits into a large bowl and top with the browned mushrooms. Top with a soft-boiled egg (or two!), plus a sprinkle of chives or fresh chopped cilantro.
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