Cheesy Grits With Spring Vegetables Recipe | Recipe Cart

Name: Cheesy Grits With Spring Vegetables Recipe | Recipe Cart
Ingredients: Kosher salt; 16 stalks asparagus (green, white, or a mix), ends trimmed, stalks peeled to just under the head; 1 cup shelled fava beans (unpeeled); 1 cup snap peas, ends trimmed, cut into 1/2-inch pieces on the bias; 1/2 cup fresh or frozen english peas; 2 cups whole milk; 2 cups water; 1 cup coarse ground grits; Freshly ground black pepper; 6 tablespoons unsalted butter, divided; 4 ounces sharp cheddar cheese; 1 ounce grated Parmigiano-Reggiano; 2 teaspoons vegetable oil; 3 ounces fresh morel mushrooms, or 1/2 ounce dried morel mushrooms soaked in warm water for 30 minutes, drained; 1 medium shallot, finely minced (about 2 tablespoons); 1 teaspoon zest and 2 teaspoons fresh juice, from 1 lemon; 2 tablespoons minced fresh chives; 2 tablespoons minced fresh parsley leaves; 2 tablespoons minced fresh tarragon leaves; 4 poached eggs, kept warm in a bowl of hot water

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Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.

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Ingredients

Kosher salt
16 stalks asparagus (green, white, or a mix), ends trimmed, stalks peeled to just under the head
1 cup shelled fava beans (unpeeled)
1 cup snap peas, ends trimmed, cut into 1/2-inch pieces on the bias
1/2 cup fresh or frozen english peas
2 cups whole milk
2 cups water
1 cup coarse ground grits
Freshly ground black pepper
6 tablespoons unsalted butter, divided
4 ounces sharp cheddar cheese
1 ounce grated Parmigiano-Reggiano
2 teaspoons vegetable oil
3 ounces fresh morel mushrooms, or 1/2 ounce dried morel mushrooms soaked in warm water for 30 minutes, drained
1 medium shallot, finely minced (about 2 tablespoons)
1 teaspoon zest and 2 teaspoons fresh juice, from 1 lemon
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh tarragon leaves
4 poached eggs, kept warm in a bowl of hot water