Overnight Grits with Fried Eggs | #site_title

Name: Overnight Grits with Fried Eggs | #site_title
Ingredients: 2 cups stoned-ground white grits; 2 cups whole milk, plus more if needed; 2 teaspoons kosher salt, plus more to taste; 4 tablespoons unsalted butter; Freshly ground black pepper; ½ cup dried porcini or other mushrooms; 1 pound cremini mushrooms, rinsed and sliced; 1 pound white button mushrooms, rinsed and sliced (or you can use wild mushrooms, if desired); 3 tablespoons extra-virgin olive oil; Kosher salt and freshly cracked black pepper; 2 tablespoons unsalted butter; 1 large garlic clove, finely chopped; 2 large shallots, finely chopped; 2 to 3 sprigs of thyme, leaves picked; ⅓ cup white wine; 2 tablespoons cornstarch; Vegetable oil, for frying; 2 eggs per person; Kosher salt and freshly ground black pepper

thelocalpalate.com

This recipe is the perfect way to make a savory delicacy convenient with make-ahead grits and crispy fried eggs and creamy mushroom ragout.

View full recipe on thelocalpalate.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.

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Ingredients

2 cups stoned-ground white grits
2 cups whole milk, plus more if needed
2 teaspoons kosher salt, plus more to taste
4 tablespoons unsalted butter
Freshly ground black pepper
½ cup dried porcini or other mushrooms
1 pound cremini mushrooms, rinsed and sliced
1 pound white button mushrooms, rinsed and sliced (or you can use wild mushrooms, if desired)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter
1 large garlic clove, finely chopped
2 large shallots, finely chopped
2 to 3 sprigs of thyme, leaves picked
⅓ cup white wine
2 tablespoons cornstarch
Vegetable oil, for frying
2 eggs per person
Kosher salt and freshly ground black pepper