Cast-Iron Grits & Greens Breakfast Cassolettes with Quick-Braised Mustard Greens, Mushroom “Gravy,” and Pepper-Jelly Butter by Marcus Stone

Ingredients

• 1 cup Stone-ground grits
• 3 cups Water
• 1 cup Whole milk
• 1 1/2 tsp Kosher salt
• 3 tbsp Unsalted butter
• 1 cup Sharp cheddar, grated
• 1/2 tsp Black pepper
• 1 large bunch Mustard greens
• 1 medium Yellow onion
• 3 cloves Garlic
• 1/4 tsp Crushed red pepper
• 1 tbsp Apple cider vinegar
• 1 cup Low-sodium vegetable broth
• 1 tsp Fish sauce
• 10 oz Cremini mushrooms
• 1 tsp Worcestershire sauce
• 1 1/2 tbsp All-purpose flour
• 1 1/4 cups Low-sodium vegetable broth
• 1 tsp Fresh thyme
• 4 Eggs
• 2 tbsp Pepper jelly
• 1/2 Lemon