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photo Stone-Ground Grits with Corn Cream, Shiitakes, Watercress, and Poached Egg** Recipe | Say Mmm

Stone-Ground Grits with Corn Cream, Shiitakes, Watercress, and Poached Egg**

The Dirt Candy chef's recipe for stone-ground grits makes a pleasing brunch or dinner pairing with a lively white wine from Austria. Plus, get 10 more Wine Spectator recommended white wine picks
4 Servings - winespectator.com
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Servings:4  | Calories:876 | Total Fat:34g  | Chol:191mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 34g
52 %
Sat Fat 10g
50 %
Total Carb 118g
39 %
Fiber 10g
40 %
Sugars 14g
---
Cholesterol 191mg
64 %
Sodium 2046mg
85 %
Protein 25g
50 %
Calories:
32% Grits
31% Others combined
21% Vegetable stock
14% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

4 tablespoons extra-virgin olive oil
1/2 cup diced yellow onion
1 tablespoon minced garlic
2 cups stone-ground grits
1/4 cup white wine
5 cups vegetable stock at room temperature
Salt
2 tablespoons white vinegar
1/2 cup sliced shiitakes
1/4 teaspoon crushed red pepper flakes
4 extra-large eggs
2 cups watercress (or arugula or any slightly bitter green)
1 cup fresh or frozen corn kernels
2 cups corn cream (see above)
2 tablespoons unsalted butter
1/4 cup crumbled ricotta salata cheese

 Directions : View recipe directions on winespectator.com
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