Crispy Grits with Sweet-and-Sour Beets and Mushrooms

Name: Crispy Grits with Sweet-and-Sour Beets and Mushrooms
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Southern
Ingredients: 237 milliliters baby greens, for garnish; 59 milliliters snipped chives; 2 Tbsps dry white wine; 1 large egg yolk; 567 grams large golden or red beets; 710 milliliters milk; 227 grams mixed wild mushrooms, such as chanterelles and oysters, trimmed and thickly sliced; 355 milliliters extra-virgin olive oil, plus more for rubbing; 8 servings Freshly ground pepper; 237 milliliters rice flour; 8 servings Salt; 3 larges shallots, thinly sliced; 355 milliliters stone-ground white grits (see Note); 1 Tbsp sugar; 1 thyme sprig; 7 Tbsps unsalted butter; 710 milliliters water; 59 milliliters white wine vinegar

Crispy Grits with Sweet-and-Sour Beets and Mushrooms might be just the Southern recipe you are searching for. This gluten free and vegetarian recipe serves 8. This morn meal has 344 calories, 9g of protein, and 19g of fat per serving. A mixture of olive oil, golden, egg yolk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Line a 9-inch square baking dish with plastic wrap. Rub the beets lightly with olive oil and wrap individually in foil.

Ingredients you will need

Olive Oil

Beet

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Baking Pan

Aluminum Foil

Bake the beets for about 1 hour, or until tender when pierced with a fork.

Ingredients you will need

Beet

Equipment you will use

Oven

Let cool slightly.

Meanwhile, in a medium enameled cast-iron casserole or Dutch oven, whisk the grits with the milk, water and 1 teaspoon of salt. Bring to a boil over moderate heat, whisking constantly. Cover the grits and bake in the oven for about 50 minutes, stirring 3 or 4 times. The grits are done when they're tender and the liquid has been absorbed.

Ingredients you will need

Grits

Water

Milk

Salt

Equipment you will use

Whisk

Dutch Oven

Oven

Whisk 6 tablespoons of the butter and the egg yolk into the grits. Season with pepper. Spoon the grits into the prepared baking dish and press a sheet of plastic wrap directly onto the surface. Refrigerate until firm, about 1 hour.

Ingredients you will need

Egg Yolk

Butter

Pepper

Grits

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Whisk

Peel the roasted beets and cut them into 1-inch pieces.

Ingredients you will need

Beet

Transfer the beet pieces to a large bowl.

Ingredients you will need

Beet

Equipment you will use

Bowl

In a medium skillet, heat 1 tablespoon of the olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the mushrooms and thyme sprig and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until the liquid has evaporated and the mushrooms are lightly browned, about 8 minutes.

Ingredients you will need

Salt And Pepper

Mushrooms

Thyme

Add the wine and the remaining 1/2 tablespoon of butter and cook, stirring, until evaporated, about 1 minute.

Ingredients you will need

Butter

Wine

Add the mushrooms to the beets. Discard the thyme sprig.

Ingredients you will need

Mushrooms

Beet

Thyme

Wipe out the skillet.

Equipment you will use

Frying Pan

Add 2 tablespoons of the olive oil and heat until shimmering.

Ingredients you will need

Olive Oil

Add the shallots and cook over moderate heat, stirring, until softened.

Ingredients you will need

Shallot

Add the vinegar, sugar and a pinch of salt and cook until slightly reduced, about 3 minutes. Stir in 1/4 cup of the olive oil and add to the beets and mushrooms. Stir in the chives and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Vinegar

Chives

Beet

Sugar

Salt

Spread the rice flour on a plate. Turn the grits out onto a work surface; discard the plastic.

Ingredients you will need

Rice Flour

Spread

Grits

Cut the grits in half, then cut each half into eight narrow 4 1/2-inch-long rectangles. Dust the grits with rice flour. Divide the remaining 1 cup plus 1 tablespoon of olive oil between 2 large nonstick skillets and heat until shimmering.

Ingredients you will need

Rice Flour

Olive Oil

Grits

Add the grit cakes and fry over moderately high heat until golden and crisp all over, about 8 minutes total.

Drain on paper towels and season lightly with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Transfer the cakes to a platter and top with the sweet-and-sour beets and mushrooms.

Ingredients you will need

Mushrooms

Beet

Garnish with the baby greens and serve.

Ingredients you will need

Mixed Baby Greens

Equipment

Ingredients

Servings:

237milliliters

baby greens, for garnish 59milliliters

snipped chives 2Tbsps

dry white wine 1large

egg yolk 567grams

large golden or red beets 710milliliters

milk 227grams

mixed wild mushrooms, such as chanterelles and oysters, trimmed and thickly sliced 355milliliters

extra-virgin olive oil, plus more for rubbing 8servings

Freshly ground pepper 237milliliters

rice flour 8servings

Salt 3larges

shallots, thinly sliced 355milliliters

stone-ground white grits (see Note)1Tbsp

sugar 1

thyme sprig 7Tbsps

unsalted butter 710milliliters

water 59milliliters

white wine vinegar

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try J.J. Prum Graacher Himmelreich Kabinett Riesling. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 22 dollars per bottle.